| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
10 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
Crust: Mix 1 C peanuts with 1 C flour and the softened
stick of butter or margarine. Blend together and press
in 13x9" 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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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