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Peanut Pudding Dessert

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

15-18 ServingsPrep: 20 min. Bake: 20 min. + chilling

Ingredients

1/2 cup cold butter, cubed
1 cup 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

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.
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.
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

2 of 2

Peanut Pudding Dessert (continued)

Directions (continued)

additional peanuts if desired. Refrigerate until serving. Yield:
15-18 servings.

Nutrition Facts: 1 serving (1 piece) equals 299 calories, 18 g fat (10 g saturated fat), 33 mg cholesterol, 339 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.