Peanut-chocolate Dessert Recipe
Yield: 15 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter (or marg.), softened
-divided,
1 cup: Flour, all-purpose
3 3/4 ounce: Pudding mix, inst. vanilla
2/3 cup: Peanuts, dry roasted, finely 4 1/2 oz Pudding mix, inst. chocolate chopped 2 3/4 c Milk
8 ounce: Cream cheese, softened
1 3/16 ounce: Candy bar, milk chocolate,
1/3 cup: Peanut butter,
-shaved,
1 cup: Sugar, powdered
1/3 cup: Peanuts, dry roasted, choppd
12 ounce: Whipped topping, thawed and
Directions:
Cut butter into flour until mixture resembles coarse meal; stir 2/3
cup peanuts into flour mixture. Press peanut mixture into a 13x9x2"
baking pan. Bake at 350 degrees for 20 minutes; cool completely.
Combine cream cheese, peanut butter, and powdered sugar; beat until
fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread
over crust; chill.
Combine pudding mix and milk; beat 2 minutes at medium speed of
electric mixer. Spread pudding over cream cheese layer. Spread
remaining whipped topping over pudding layer. Sprinkle the top with
shaved chocolate and 1/3 cup chopped peanuts. Store in refrigerator.
SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-27-95
Source from luhu.jp
cup peanuts into flour mixture. Press peanut mixture into a 13x9x2"
baking pan. Bake at 350 degrees for 20 minutes; cool completely.
Combine cream cheese, peanut butter, and powdered sugar; beat until
fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread
over crust; chill.
Combine pudding mix and milk; beat 2 minutes at medium speed of
electric mixer. Spread pudding over cream cheese layer. Spread
remaining whipped topping over pudding layer. Sprinkle the top with
shaved chocolate and 1/3 cup chopped peanuts. Store in refrigerator.
SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-27-95
Source from luhu.jp