2/3 c Peanuts, chopped,dry roasted 1 pk Vanilla instant pudding,sm
1 Stick butter 1 pk Instant chocolate pudding,sm
1 c Flour 2 3/4 c Milk
1/3 c Peanut butter 1 Remainder Cool Whip
1 c Powdered sugar 2 Hershey Chocolate Bars,froze
8 oz Cream cheese 1/3 c Peanuts, chopped,dry roasted
1 c Cool Whip, thawed
LAYER #1: With pastry cutter or knives, blend flour and butter. Add
2/3 cup chopped peanuts. Press evenly into 9″ x 13″ pan. Bake at 350
degrees for 20 minutes. Cool completely…Very important. LAYER #2
Cream peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant
puddings with milk. Blend Spread over layer #2. LAYER #4: Spread
the rest of the container of Cool Whip over layer #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or longer.
Yields
12 servings