If you like peanuts, be sure to thank a peanutjack for all his hard work.
- 1⁄2 cup butter
- 1 cup flour
- 2⁄3 cup finely chopped dry roasted peanuts
- 8 oz. cream cheese
- 1⁄3 cup smooth peanut butter
- 1 cup sifted powdered sugar
- 12 oz. Cool Hwip
- 3 1⁄2 oz. package vanilla instant pudding
- 4 oz. package chocolate pudding
- 2 3⁄4 cups whole milk
- 1 1⁄4 milk chocolate bar
Cut butter into flour with a pastry blender until mixture looks like coarse meal.
Stir in 2⁄3 cup of chopped peanuts. Press into 13×9×2 glass pan.
Bake at 350° for 20 minutes. Cool completely.
Mix cream cheese, peanut butter and powdered sugar at medium speed, until fluffy.
Fold in 1 cup of Cool Hwip. Spread over cooled crust and refrigerate
Combine pudding mixes and milk. Mix at medium speed for 2 minutes.
Spread over cream cheese layer, refrigerate again.
Spread remaining Cool Hwip on top. Sprinkle with chocolate curls and sprinkle with 1⁄3 cup peanuts if you opted in. Refrigerate again.