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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A peanutty crust and three deliciously different creamy layers form a tempting treat you'll be proud to prepare and share. I usually draw a crowd when I set out this mouthwatering tort.Inez Orsburn, De Motte, Indiana Ingredients:
1/2 cup cold butter, cubed |
1 cup king arthur unbleached 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 (8 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 |
Directions:
1. 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° for 16-20 minutes or until golden brown. Cool completely on a wire rack.
2. 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.
3. For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Yield: 20-24 servings.
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