Post by missy dunlap on Dec 23, 2008 6:55:40 GMT -6
NUTTY CHOCOLATE DELIGHT:
1st Layer:
1 tube shortbread cookies (crushed)
¾ cup Spanish peanuts
¼ cup melted oleo (margarine)
Mix cookies, peanuts and oleo. Spread into lightly sprayed 8" x 10" pan. Bake at 350° for 5 min. Cool.
2nd Layer:
6 oz. cream cheese (room temperature)
½ cup peanut butter
1 cup powdered sugar
1 cup Cool Whip
Mix cream cheese and peanut butter until smooth. Mix in powdered sugar and Cool Whip. Spread onto cooled crust.
3rd Layer:
Mix together 2 large boxes instant chocolate pudding and 3 cups cold milk for 2 minutes. Spread on 2nd layer.
4th Layer:
Spread Cool Whip on top and sprinkle with ½ cup Spanish peanuts. Drizzle chocolate syrup on top. Chill 4 hours.
1st Layer:
1 tube shortbread cookies (crushed)
¾ cup Spanish peanuts
¼ cup melted oleo (margarine)
Mix cookies, peanuts and oleo. Spread into lightly sprayed 8" x 10" pan. Bake at 350° for 5 min. Cool.
2nd Layer:
6 oz. cream cheese (room temperature)
½ cup peanut butter
1 cup powdered sugar
1 cup Cool Whip
Mix cream cheese and peanut butter until smooth. Mix in powdered sugar and Cool Whip. Spread onto cooled crust.
3rd Layer:
Mix together 2 large boxes instant chocolate pudding and 3 cups cold milk for 2 minutes. Spread on 2nd layer.
4th Layer:
Spread Cool Whip on top and sprinkle with ½ cup Spanish peanuts. Drizzle chocolate syrup on top. Chill 4 hours.