Ingredients:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup chopped peanuts
1/2 cup peanut butter
8 ounces cream cheese
1 cup powdered sugar
8 ounces frozen non-dairy topping, partially thawed ( such as Cool Whip)
1 (3 1/2 ounce) packages instant chocolate pudding mix
1 (3 1/2 ounce) packages instant vanilla pudding
2 3/4 cups cold milk ( 2% or whole)
12 ounces frozen non-dairy topping, partially thawed
2/3 cup marshmallow cream
3 tablespoons chopped peanuts, if desired AND (to garnish) or 3 tablespoons mini chocolate chips, if desired ( to garnish)
Directions:
For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13″ x 9″ baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool—about 30 minutes.
1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer—gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
Chill at least 1 hour before serving. Store in refridgerator.
Servings: 16
Time preparation: 15 min.
Time total: 55 min.