Title: Peanut-Chocolate Pudding Dessert
Categories: Dessert Pudding
Yield: 1 Servings
| 1/2 | c | Butter or margarine, softene |
| 1 | c | All-purpose flour |
| 2/3 | c | Finely chopped dry roasted |
| | | Peanuts |
| 8 | oz | Package cream cheese |
| 1/3 | c | Peanut butter |
| 1 | c | Sifted powdered sugar |
| 1 | | (12-ounce) container frozen |
| | | Whipped topping, thawed and |
| 3 1/2 | oz | Pkg package vanilla |
| | | Pudding mix |
| 1 | | (4-ounce) package chocolate |
| | | Pudding mix |
| 2 3/4 | c | Milk |
| 1 | | (1.2-ounce) milk chocolate |
| | | Chocolate; shaved |
| 1/3 | c | Chopped dry roasted peanuts |
Cut butter into flour using a pastry blender until mixture resembles coarse
meal; stir 2/3 cup peanuts into flour mixture. Press peanut mixture into a
13- x 9- x 2-inch pan. Bake at 350 degrees for 20 minutes; cool
completely.Combine cream cheese, peanut butter, and powdered sugar in a
mixing bowl; beat at medium speed of an electric mixer until fluffy. Stir 1
cup whipped topping into cream cheese mixture. Spread over crust;
chill.Combine pudding mixes and milk; beat 2 minutes at medium speed of an
electric mixer. Spread pudding over cream cheese layer. Spread remaining
whipped topping over pudding layer. Sprinkle with chocolate and 1/3 cup
peanuts. Chill. Yield: 15 servings.