Peanut Pudding Dessert



  • 1/2 cup cold butter
  • 1 cup flour
  • 2/3 cup chopped dry roasted peanuts


  • 1 package cream cheese, softened (8oz.)
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  • 1 cup confectioners' sugar
  • 1/3 cup peanut butter
  • 1 carton frozen whipped topping, thawed, divided (8oz.)

  • 2 3/4 cups cold milk
  • 1 package instant chocolate pudding mix
  • 1 package instant vanilla pudding mix
  • Chocolate curls and additional chopped peanuts, opt.


In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 9x13 inch baking dish. Bake at 350 degrees F for 16-20 minutes or until lightly browned. Cool crust on a wire rack.

In a mixing bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1 1/2 cups whipped topping. Carefully spread the mixture over crust.

In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate curls (optional). Cover and refrigerate for at least 1 hour before serving.


By Robin from Washington, IA


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