At our house I have tried to steer away from desserts. Sugar is something that neither Dale nor I need in our diet. Dale has type 2 Diabetes (even though he is the thin man), and I just don’t need that rush. However… put some chocolate in front of me, or within 17 miles, and I feel the desire!
This recipe is a poor excuse for cutting back on sugar, but it has good intentions!?! This is a great dessert to take to a coffee, or a squadron party. This serves 15, so if you make it for the home crowd, there is going to be plenty! There is a crunchy bottom crust followed by layers of peanuts, whipped topping and chocolate.
There are long preparation times required here, as layers have to cool before going forward. The end result is wonderful! Enjoy!
2 cups crushed vanilla wafers
3/4 cup crushed dry roasted peanuts
1/2 cup butter, melted
1 (8 oz) package cream cheese, softened
1/2 cup peanut butter
1 cup confectioners sugar
2 containers ( 8 oz) Cool Whip (I use sugar free) thawed
3 cups milk
2 ( 3.4 ounces) packages instant sugar free chocolate pudding
2 Hershey candy bars, broken in small peices
1/2 cup crused dry roasted peanuts
In bow, mix crushed vanilla wafers, crushed peanuts and butter. Press into bottom of 9×13″ pan. Chill for 30 minutes
For second layer, with blender, mix cream cheese and peanut butter. Add confectioners’ sugar; mix. Add 1 container of Cool Whip; blend well. SPread mixture over the fist layer: chill another 30 minutes.
For the third layer, in mixing bowl, combine milk and chocolate pudding; mix with beaters until thickened. Spread over the second layer: chill 30 minutes.
For the final layer, spread second container of Cool Whip over pudding. Mix peanuts and chocolate pieces together; sprinkle over topping. Chill for at least 30 minutes, or until ready to serve.byDeborahonWednesday, September 10, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Chocolate Confection,Deborah,Recipe