1-1/2 Cup Chopped peanuts; divided
1 Cup Flour
1/2 Cup Butter or margarine
8 Ounce Cream cheese; softened
12 Ounce Whipped topping
1 Cup Confectioners' sugar
1/2 Cup Creamy peanut butter
1 Small Package chocolate instant pudding
1 Small Package vanilla instant pudding
2 1/2 Cup Milk
1 Cup Chocolate syrup
.
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or
margarine. Blend together and press in 13x9" pan. Bake for 20 minutes at
300~. Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 C
confectioners' sugar with electric mixer. Blend in 1 C whpped topping with
a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instant puddings
into cold milk. Spread on top of first layer. 3rd Layer-Spread remaining
whipped topping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on
top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped
peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or
refreeze leftovers.

Source: Times-Picayune, Miriam Guidroz (wrv)
Home Cookin 4.8 Chapter: Desserts
Servings: 10