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Peanut Pudding Dessert
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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 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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |