From Marlene Winter
Note: Delicious!
Ingredients
½ cup cold butter or margarine
1 cup all-purpose flour
2/3 cups finely chopped dry roasted peanuts
Filling
1 cup confectioners’ sugar
1 (8 oz) package cream cheese, softened
½ cup creamy peanut butter
1 (8 oz) carton frozen whipped topping, thawed, divided
Topping
1 (3.9 oz) package instant chocolate pudding mix
1 (3.4 oz) package instant vanilla pudding mix
2 ¾ cups cold milk
Grated semi-sweet chocolate, optional
Directions
Cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9x2-inch baking dish. Bake at 350 degrees for 16-20 minutes or until golden brown. Cool completely. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.
In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yields: 20-24 servings.
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