1 cup roasted peanuts — chopped & divided
1 cup all-purpose flour
1/2 cup butter — softened
1/3 cup creamy peanut butter
1 package cream cheese — (8 oz.)
1 cup confectioner’s sugar
1 container — (4.5 oz.) frozen
— whipped topping 1 package instant vanilla pudding — (3 oz.)
1 package instant chocolate pudding — (3 oz.)
2 3/4 cups milk
1 container — (9 oz.) frozen
— whipped topping 1 ounce chocolate — grated
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350?F. Cool thoroughly.
Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.
Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings.
Joyce R. 1/99