Yield: 12 servings
Measure | Ingredient |
---|---|
⅔ cup | Peanuts, chopped,dry roasted |
1 \N | Stick butter |
1 cup | Flour |
⅓ cup | Peanut butter |
1 cup | Powdered sugar |
8 ounces | Cream cheese |
1 cup | Cool Whip, thawed |
1 pack | Vanilla instant pudding,sm |
1 pack | Instant chocolate pudding,sm |
2¾ cup | Milk |
1 \N | Remainder Cool Whip |
2 \N | Hershey Chocolate Bars,froze |
⅓ cup | Peanuts, chopped,dry roasted |
LAYER #1: With pastry cutter or knives, blend flour and butter. Add ⅔ cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20 minutes. Cool completely...Very important. LAYER #2 Cream peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. Blend Spread over layer #2. LAYER #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping.
Sprinkle ⅓ cup chopped peanuts over Hershey bar. Chill for 3 hours or longer. Submitted By MARGARET YOUNG On 09-09-95