<<Disclaimer: Verify this information before applying it to your situation.>>

As promised here is recipe # 1 of 4.  Please adapt to suit your personal
diet.

Base:
1 2/3 cups GF sweet crumbs
2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts)
1/3 cup butter melted with 3 Tbsp peanut butter

Reserve one cup of base for topping  press the rest into a 9x12 pan

Filling:
250 gr cream cheese                     4 eggs
1/2 cup sugar                           1 carton cool whip (large)
1/2 cup peanut butter                   1/2 cup hot fudge sundae sauce
2 tsp vanilla

Mix the cream cheese, sugar, peanut butter and vanilla in a bowl at high
speed.  Add eggs one at a time beating continuously.  Fold in cool whip.
Pour this over base.  Drizzle hot fudge or chocolate sauce on top and
swirl with a knife for a marble effect.

Sprinkle remaining crumbs on top then freeze over night.  This is an ice
cream cake to be eaten frozen.

Tips: The next day unthaw slightly and cut into squares.  I remove them
from the pan and place in a air tight container. Return to freezer and
enjoy one piece at a time.

Note:  I love the convenience of frozen cakes.  My children choose them
for birthday cakes and I get to make them well in advance.  Enjoy!

Cathie from Canada