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Peanut Pudding Dessert

1/2 cup cold butter
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

In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press

Printed from tasteofhome.com Oct 6, 2008

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Peanut Pudding Dessert cont.

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
mixing 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 bowl, whisk the milk and pudding mixes for
2 minutes. Let stand for 2 minutes or until soft-set. 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.