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Peanut Pudding Dessert

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  • Peanut Pudding Dessert

    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

    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
    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.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!