Yield: 20 Servings
|¾ cup||Dry roasted peanuts, chopped|
|1 pack||(15 oz) brownie mix|
|1¼ cup||Cold milk|
|1 pack||(5.1 oz) instant vanilla pudding and pie filling|
|1||Container (8 oz) frozen whipped topping, thawed|
|1||Square unsweetened baking chocolate|
Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package directions; stir in ½ cup of chopped peanuts. Pour into 9" square baking pan. Bake 24-27 minutes. Cool completely.
Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2½ cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining ¼ cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert.
Slice remaining banana and strawberries. Top each square with banana and strawberry slices.
Recipe by: The Pampered Chef Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@...> on May 23, 1997