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Chocolate Peanut Torte

Chocolate Peanut Torte
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
16-20 ServingsPrep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 2 cups crushed vanilla wafers (about 60 wafers)
  • 1/3 cup butter, melted
  • 1 cup salted peanuts, finely chopped, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 4 cups whipped topping, divided
  • 3 cups cold milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 milk chocolate candy bar (1.55 ounces), grated

Directions

  • In a large bowl, combine the wafer crumbs, butter and 2/3 cup
  • peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at
  • 350° for 8-10 minutes or until lightly browned. Cool.
  • In a large bowl, beat the cream cheese, sugar and peanut butter until
  • smooth. Fold in 2 cups of whipped topping. Spread over crust.
  • In a another large bowl, beat milk and pudding mixes on low for 2
  • minutes. Carefully spread over cream cheese layer. Cover and
  • refrigerate for 4-6 hours.
  • Just before serving, carefully spread remaining topping over the
  • pudding layer. Sprinkle with grated chocolate and the remaining
  • peanuts. Yield: 16-20 servings.
© Taste of Home 2013

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Chocolate Peanut Torte (continued)

Nutrition Facts: 1 serving (1 piece) equals 314 calories, 20 g fat (9 g saturated fat), 27 mg cholesterol, 263 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013