Ingredients
1/2 cup cold butter, cubed1 cup all-purpose flour2/3 cup finely chopped dry roasted peanutsFILLING:1 cup confectioners’ sugar1 package (8 ounces) cream cheese, softened1/2 cup creamy peanut butter1 carton (8 ounces) frozen whipped topping, thawed, dividedTOPPING:2-3/4 cups cold whole milk1 package (3.9 ounces) instant chocolate pudding mix1 package (3.4 ounces) instant vanilla pudding mixGrated semisweet chocolate, optional
Preparation
In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust.
For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.
