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Ingredientes
- CRUST:
- 1/2 cup cold butter
- 1 cup all-purpose flour
- 2/3 cup finely chopped dry roasted peanuts
- FILLING:
- 1 cup confectioners' sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- TOPPING:
- 2-3/4 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- Grated semisweet chocolate, optional
Direcciones
- In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13-in. x 9-in. baking dish.
- Bake at 350 degrees 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.
- Let stand for 2 minutes or until soft-set.
- Spread over filling.
- Top with remaining whipped topping.
- Sprinkle with chocolate if desired.
- Cover and refrigerate 4 hours or overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 24 servings | |
| Calories 241 | |
| Calories from Fat 130 | 54% |
| Total Fat 14.77g | 18% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 164mg | 7% |
| Potassium 145mg | 4% |
| Total Carbs 23.72g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.71g | 10% |
| Protein 4.9g | 8% |
