|
|
Instructions |
|
|
|
Combine wafers, peanuts and butter.
Pat into 9x13 cake pan.
Bake 350 degrees for 10 minutes
Cool on rack
|
|
|
|
Beat together cream cheese, powdered sugar and peanut butter.
Add 2 cups Cool Whip, mix well.
Spread over cooled crust.
|
|
|
|
Beat pudding and milk together until thickened.
Spread over 2nd layer.
Spread 2 more cups Cool whip over pudding mixture.
Top with crushed Salted Peanuts and Chocolate Chips.
For best results, Refrigerate 8 hours or overnight before serving.
|
|
|
|
Suggestions-
You can use more than 1 cup nuts or chocolate chips on the top as the recipe didn't state how much to use.
Better if you make the day before serving.
You can use butter in the crust but it will make it harder(crunchier).
Nutritional value will be determined by the size pieces you cut.
|
|
|
| Serving
Suggestions |
|
|
Great summer fun dessert
|
|
|
Originally Submitted
9/27/2012
|
