Peanut Chocolate Pudding Dessert
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Finely chopped dry roasted peanuts||2⁄3 Cup (10.67 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Peanut butter||1⁄3 Cup (5.33 tbs)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Frozen whipped topping||12 Ounce, thawed and divided (1 Container)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Instant chocolate pudding mix||4 Ounce (1 Package)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Milk chocolate candy bar||1 1⁄5 Ounce, shaved (1 Bar)|
|Chopped dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
Cut butter into flour using a pastry blender until mixture resembles coarse meal; stir 2/3 cup peanuts into flour mixture.
Press peanut mixture into a 13 x 9 x 2 inch pan.
Bake at 350° for 20 minutes; cool completely.
Combine cream cheese, peanut butter, and powdered sugar in a mixing bowl; beat at medium speed of an electric mixer until fluffy.
Stir 1 cup whipped topping into cream cheese mixture.
Spread over crust; chill.
Combine pudding mixes and milk; beat 2 minutes at medium speed of an electric mixer.
Spread pudding over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Sprinkle with chocolate and 1/3 cup peanuts.