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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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I prepared this rich yummy dessert recently, and our guests wanted seconds. The crunchy chopped peanut crust is such a nice complement to the creamy chocolate and peanut butter layers. You're sure to be asking for seconds, too! -Patricia Senkow Dickson City, Pennsylvania Ingredients:
1/2 cup cold butter, cubed |
1 cup king arthur unbleached all-purpose flour |
2/3 cup chopped dry roasted peanuts |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1/3 cup peanut butter |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
2-3/4 cups cold milk |
1 package (3.9 ounces) instant chocolate pudding mix |
1 package (3.4 ounces) instant vanilla pudding mix |
chocolate curls and additional chopped peanuts, optional |
Directions:
1. In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 16-20 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust.
3. In a large bowl, whisk the milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving. Yield: 15-18 servings.
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