Peanut-chocolate dessert
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter (or marg.); softened |
| 1 | cup | Flour, all-purpose |
| ⅔ | cup | Peanuts, dry roasted; finely chopped |
| 8 | ounces | Cream cheese; softened |
| ⅓ | cup | Peanut butter |
| 1 | cup | Sugar, powdered |
| 12 | ounces | Whipped topping; thawed and divided |
| 3¾ | ounce | Pudding mix, inst. vanilla |
| 4½ | ounce | Pudding mix, inst. chocolate |
| 2¾ | cup | Milk |
| 1 3/16 | ounce | Candy bar, milk chocolate; shaved |
| ⅓ | cup | Peanuts, dry roasted; choppd |
Directions
Cut butter into flour until mixture resembles coarse meal; stir ⅔ cup peanuts into flour mixture. Press peanut mixture into a 13x9x2" baking pan. Bake at 350 degrees for 20 minutes; cool completely.
Combine cream cheese, peanut butter, and powdered sugar; beat until fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread over crust; chill.
Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle the top with shaved chocolate and ⅓ cup chopped peanuts. Store in refrigerator.
SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-27-95