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Peanut Pudding Dessert

 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.
Nutritional 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.