-Waldine Van Geffen VGHC42A 1 1/2 c Chopped peanuts; divided
1 c Flour
1/2 c Butter or margarine
8 oz Cream cheese; softened
12 oz Whipped topping
1 c Confectioners’ sugar
1/2 c Creamy peanut butter
1 sm Pk chocolate instant pudding
1 sm Pk vanilla instant pudding
2 1/2 c Milk
1 c Chocolate syrup
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or margarine. Blend together and press in 13×9″ pan. Bake for 20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the
peanut butter and 1 C confectioners’ sugar with electric mixer. Blend in 1 C whilled topping with a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on top of first layer. 3rd Layer-Spread remaining whipped toppping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)