| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
15 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter or margarine, melted |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Finely chopped roasted peanuts |
| 1 |
pk |
(8-ounce) cream cheese, softened |
| 1 |
pk |
(12-ounce) frozen whipped topping, thawed and divided |
| 1 |
c |
Sifted powdered sugar |
| 1/2 |
c |
Crunchy peanut butter |
| 1 |
pk |
(3.9-ounce) chocolate instant pudding mix |
| 1 |
pk |
(3.4-ounce) vanilla instant pudding mix |
| 3 |
c |
Milk |
INSTRUCTIONS
Combine first 3 ingredients; press into a 13-x 9-inch pan. Bake at 375° for
15 minutes; cool. Combine cream cheese, 1 1/2 cups whipped topping, sugar,
and peanut butter, stirring until blended. Spread over prepared crust, and
chill. Beat pudding mixes and milk at medium speed with an electric mixer 2
minutes. Spread over cream cheese layer. Spread remaining whipped topping
over pudding layer, and chill. Makes about 15 servings.
Bonus: For Chocolate Delight, omit peanut butter, and substitute chopped
pecans for peanuts.
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997
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