>> Friday, July 10, 2015
Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts
In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned. Cool on wire rack.
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish
In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth. Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set. Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.