Ingredients:
1 cup all-purpose flour
1/2 cup margarine
2/3 cup dry roasted peanuts, chopped
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup Cool Whip ( from 9 oz. carton in 4th layer)
2/3 cup peanut butter
1 (3 ounce) packages vanilla instant pudding mix
1 (3 ounce) packages instant chocolate pudding mix
2 3/4 cups milk
1 (9 ounce) cartons thawed Cool Whip
grate dark chocolate, to taste
1/3 cup dry roasted peanuts, chopped
Directions:
Dessert contains 4 layers.
1st layer.
Blend with pastry blender flour and margarine.
Add chopped peanuts.
Pat into a 9×13 pan.
Bake 20 minutes at 350*.
Cool and set aside.
2nd layer.
Cream peanut butter with cream cheese.
Add powdered sugar.
Mix well.
Fold in whipped topping.
Spread over first layer.
3rd layer.
Blend milk and pudding mixes until smooth.
Spread over 2nd layer.
4th layer spread over pudding.
Grate chocolate to garnish.
Chop 1/3 cup dry roasted peanuts and sprinkle over top.
Chill well.
(At least 3to 4 hours).
Servings: 10
Time preparation: 35 min.
Time total: 55 min.