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Recipe by: jarny
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See below ingredients and instructions of the recipe
-Waldine Van Geffen VGHC42A 1 c Confectioners' sugar
1 1/2 c Chopped peanuts; divided 1/2 c Creamy peanut butter
1 c Flour 1 sm Pk chocolate instant pudding
1/2 c Butter or margarine 1 sm Pk vanilla instant pudding
8 oz Cream cheese; softened 2 1/2 c Milk
12 oz Whipped topping 1 c Chocolate syrup
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of
butter or margarine. Blend together and press in 13x9" pan. Bake for
20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the
peanut butter and 1 C confectioners' sugar with electric mixer. Blend
in 1 C whilled topping with a spoon. Spread on cooled crust
carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on
top of first layer. 3rd Layer-Spread remaining whipped toppping on
top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped
topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts.
Freeze. Remove from freezer 1 hour before serving. Refrigerate or
refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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