1 (18.25oz) pkg. pudding-included devil's food cake mix
1/2 c. butter, melted
1/4 c. milk
3/4 c. peanuts
3/4 c. peanut butter
1-1/2 c. powdered sugar
1 (8oz.) cream cheese, softened
2-1/2 c. milk
1 (8oz.) cool whip
1 (5.25oz) pkg. instant vanilla pudding & pie filling mix
1/2 c. peanuts
1 (1.45oz) hershey milk chocolate bar
Heat oven to 350.
Grease and flour bottom only of 13x9 pan.
In large bowl, combine all crust ingredients until well blended. (I used a hand mixer on med.)
Spread in greased & floured 13x9 pan.
Bake @ 350 for 20-25 minutes. (insert knife in middle - if clean...it's done)
Cool. (at least one hour)
(I don't do these remaining steps until the crust is cool to the touch)
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, cool whip 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 crumble mixture. Repeat with remaining cream cheese and peanut butter mixtures.
Sprinkle with 1/2 c. peanuts; gently press into filling.
Sprinkle with grated chocolate. (I used chocolate curls instead of grating - just use a veggie peeler).
Cover, refrigerate or freeze until serving time. Store in refrigerator or freezer.
I've not tried this frozen but I imagine it would be JUST as if not more incredible.
start to finish: 2 hours