PB and Chocolate Pudding Pie
From Collard Valley Cooks
Ingredients
1 cup chopped roasted peanuts
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup peanut butter
1 (8oz) pkg cream cheese, softened
1 cup powdered sugar, sifted
1 (16oz) container Cool Whip
2 3/4 cups milk
1 (3oz) vanilla instant pudding mix
1 (3oz) chocolate instant pudding mix
1/2 of plain chocolate candy bar, shaved into curls
Preheat oven to 350F.
Blend flour and butter together. Stir in 2/3 cup chopped peanuts and pat into 9″ pan. Bake for 20 minutes, then completely cool.
Cream together peanut butter and cream cheese. Stir in powdered sugar and mix well. Fold in half of Cool Whip and spread over crust.
Mix together milk and pudding mixes, then pour over peanut butter mixture.
Top with remaining half of Cool Whip. Garnish with chocolate curls and remaining 1/3 cup of chopped peanuts. Refrigerate at least 2-4 hours.