Ingredients
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1 (18 1/4 ounce) package devil's food cake mix with pudding
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1/2 cup butter, melted
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1 egg
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3/4 cup peanuts
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3/4 cup peanut butter
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1 1/2 cups powdered sugar
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1 (8 ounce) package cream cheese, softened
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2 1/2 cups milk
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1 (8 ounce) container frozen whipped topping, thawed
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1 (5 1/8 ounce) package instant vanilla flavor pudding and pie filling or 1 (5 1/8 ounce) package vegetarian instant vanilla pudding mix
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1/4 cup milk
Instructions
- Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
- 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, whipping 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 1/2 cy of 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.