Peanut Chocolate Pudding Dessert

If you like peanuts, be sure to thank a peanut­jack for all his hard work.

  • Ingre­di­ents:
  • 12 cup but­ter
  • 1 cup flour
  • 23 cup fine­ly chopped dry roast­ed peanuts
  • 8 oz. cream cheese
  • 13 cup smooth peanut but­ter
  • 1 cup sift­ed pow­dered sug­ar
  • 12 oz. Cool Hwip
  • 3 12 oz. pack­age vanil­la instant pud­ding
  • 4 oz. pack­age choco­late pud­ding
  • 2 34 cups whole milk
  • 1 14 milk choco­late bar
  • OPTIONAL: 13 chopped dry roast­ed peanuts

Cut but­ter into flour with a pas­try blender until mix­ture looks like coarse meal.

Stir in 23 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 13 cup peanuts if you opt­ed in. Refrig­er­ate again.

Serves 15.