Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 (1 lb. 2 1/4-oz.) pkg pudding-included devil's food cake mix

  3. 1/2 cup butter or margarine, melted

  4. 1/4 cup milk

  5. 1 egg

  6. 3/4 cup peanut s

  7. Filling:

  8. 3/4 cup peanut butter

  9. 1 1/2 cups powdered sugar

  10. 1 (8-oz.) pkg. cream cheese, softened

  11. 2 1/2 cups milk

  12. 1 (8-oz.) container frozen whipped topping , thawed

  13. 1 (5.1-oz.) pkg instant vanilla pudding and pie filling mix

  14. Topping:

  15. 1/2 cup peanut s

  16. 1 (1 1/25-oz.) bar milk chocolate, chilled, grated

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°. Grease and flour bottom only of 9x13 baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread eevenlyin greased and floured pan. Bake at 350° for 20-25 minutes. DO NOT OVER BAKE Cool.

  2. In small bowl, combine peanut butter and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with ½ cup peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.


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