In a large ziploc bag, combine cereal and butter, seal bag and shake to mix.
a rolling pin to crush the cereal into fine crumbs for the chocolate crust.
Press into a greased 13" x 9" pan and set aside.
In a large mixing bowl, blend cream cheese and peanut butter together with
a hand mixer, add vanilla, milk and powdered sugar, mixing well until smooth.
Gently fold in topping and spread over chocolate crust.
Cover and freeze for 3+ hours or until frozen.
To serve cut into squares and garnish with chopped peanuts.