Ingredients -
9-ounce package chocolate wafer cookies, finely crushed
¼ teaspoon salt
½ cup melted butter
1 teaspoon vanilla
1 8-ounce package cream cheese
1 Cup Signature brand peanut butter*
¾ cup milk
2 4-ounce size packages French vanilla instant pudding
5 cups frozen Lite Whipped topping, thawed
1 cup dry-roasted peanuts, coarsely chopped
1 7-ounce tub dipping chocolate**
Miniature chocolate-covered peanut butter cups (optional)
Chopped dry-roasted peanuts (optional)
Directions -
Preheat the oven to 325 degrees. I n a medium bowl stir together the
First 3 ingredients. Add melted butter and vanilla, stir until mixture
is evenly moist. Press cookie mixture firmly and evenly over bottom
of a 13x9x2 glass baking dish. Bake 8—10 minutes or until the crust is firm.
Cool in the pan on a wire rack.
In a large mixing bowl whisk together peanut butter, milk and
pudding mixes until combined (mixture will be stiff).
Fold in one-fourth of the whipped topping and the chopped peanuts.
Spoon peanut butter mixture evenly over crust; spread evenly.
Cover and chill for at least 1 hour.
In a microwave melt dipping chocolate according to package directions;
transfer to a medium bowl. Fold together melted dipping chocolate and
the remaining whipped topping until combined.
Spread the chocolate mixture evenly over the peanut butter layer.
Cover and chill for at least 4 hours or overnight. Cut into squares.
If desired, garnish each serving with a peanut butter cup
and/or peanuts.
