Recipe By : Times-Picayune, Miriam Guidroz (wrv)
Serving Size : 10 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
