Here is another one of those keeper recipes that I print out and cover with a
plastic sleeve for my recipe notebook. When I read the ingredients I knew it
would be good--who can resist the peanut butter/chocolate combination?
Well, that and the fact that it was a $15,000 winner in the Pillsbury Bakeoff
also made me think it must be pretty good!
It is delicious without being overly sweet and if you cook the base just the
right amount of time it stays soft and kind of chewy. Warning--If you make
this for other people you may as well make copies of the recipe because they
are definitely going to ask for it!
PEANUT CHOCOLATE PARFAIT DESSERT
1 package pudding included Devil's Food cake mix
1/2 cup butter, melted
1/4 cup milk
3/4 cup peanuts, chopped large
Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. In a large
bowl, combine all crust ingredients at medium speed until well blended. Spread evenly
in prepared pan and bake for 20 to 25 minutes. It is important not to over bake! Cool.
3/4 cup peanut butter
1 1/2 cups powdered sugar
1 8oz pkg. cream cheese, softened
2 1/2 cups milk
1 8oz container frozen whipped topping, thawed
1 5.25oz pkg instant vanilla pudding mix
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 1/2 cup chopped peanuts and gently press into filling. Sprinkle with grated chocolate.
Cover, refrigerate or freeze until serving time. Store covered in refrigerator.
Yield: 16 servings