<<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