Peanut Pudding Dessert
Taste of Home
I prepared this rich yummy dessert recently, and our guests wanted seconds. The crunchy chopped peanut crust is such a nice complement to the creamy chocolate and peanut butter layers. You're sure to be asking for seconds, too! -Patricia Senkow Dickson City, Pennsylvania

SERVINGS: 15-18

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 20 min. Bake: 20 min. + chilling

Ingredients:
1/2 cup cold butter
1 cup all-purpose flour
2/3 cup chopped dry roasted peanuts
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/3 cup peanut butter
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate curls and additional chopped peanuts, optional
Directions:
In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350 for 16-20 minutes or until lightly browned. Cool on a wire rack.
In a mixing bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust.
In a bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving. Yield: 15-18 servings.