Crust: In food processor, pulse Cap'n Crunch^® Original until finely crushed. Add graham wafer crumbs; pulse until combined. Drizzle in melted butter and pulse until well coated.

Transfer crumb mixture to 9-inch pie pan and press into even layer in bottom and up sides of pan. Transfer to freezer while making filling.

Filling: In a medium bowl, using electric mixer, beat cream until stiff peaks start to form.

In a large bowl, beat cream cheese (no need to clean beaters) until smooth. Add confectioners’ sugar, peanut butter, caramel sauce, vanilla, and salt; beat until combined. Fold in whipped cream.

Scrape filling into prepared pie crust. Refrigerate for 3 to 4 hours or until filling is set (overnight is best).

Topping: Just before serving, using electric mixer, beat cream until stiff peaks start to form. Beat in confectioners’ sugar and vanilla until blended.

Spoon whipped cream mixture over pie; spread to edges. Sprinkle with Cap'n Crunch^® cereal and chopped peanuts. Slice into wedges and serve.