(can be made ahead and keep in freezer), very rich but soooooooo good!!!
First layer
1/4 cup butter or margarine
3 tbsp smooth peanut butter
1 1/2 cups chocolate wafer crumbs
1/2 cup finely chopped pecans
Melt butter in saucepan.
Stir in peanut butter, then add wafer crumbs and pecans. Keep about 1/2 a cup of the mixture aside for the third layer. Press the mixture into a 9 x 13 inch pan. Place in freezer to harden before adding remaining layers.
Second layer
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup smooth peanut butter
2 lg eggs
1 1/2 tsp vanilla
4 1/4 cups whipped topping. thawed
Beat cream cheese, sugar and peanut butter together until smooth. Beat in 1 egg at a time. Add milk and vanilla. Fold in whipped topping 1 cup at a time. Spread onto first layer
Third layer
1/4 cup Chocolate sundae topping
1/4 cup Butterscotch sundae topping
1/2 cup Reserved chocolate wafer crumbs
Drizzle remaining ingredients over the top of the cake. Cover and freeze overnight (I never end up freezing it over night, just a few hours and it has always been fine.) Let stand at room temp for about 10 minutes before serving.
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