Jimmy carter dessert
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 1½ | cup | Chopped peanuts; divided |
| 1 | cup | Flour |
| ½ | cup | Butter or margarine |
| 8 | ounces | Cream cheese; softened |
| 12 | ounces | Whipped topping |
| 1 | cup | Confectioners' sugar |
| ½ | cup | Creamy peanut butter |
| 1 | small | Pk chocolate instant pudding |
| 1 | small | Pk vanilla instant pudding |
| 2½ | cup | Milk |
| 1 | cup | Chocolate syrup |
Directions
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or margarine. Blend together and press in 13x9" pan. Bake for 20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 C confectioners' sugar with electric mixer. Blend in 1 C whilled topping with a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on top of first layer. 3rd Layer-Spread remaining whipped toppping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts.
Freeze. Remove from freezer 1 hour before serving. Refrigerate or refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)