(by Shirley McNevich)
2/3 cup chopped roasted peanuts (extra for topping if desired)
1/2 cup melted Parkay margarine
1/2 cup Jif peanut butter (smooth)
1 - 8oz. Philly cream cheese
1 small box Jell-O instant vanilla pudding
1 small box Jell-O instant chocolate pudding
1 cup flour
1/3 cup Domino's dark brown sugar (packed)
1 cup Domino's powdered sugar
1 cup Cool Whip (extra for topping if desired)
2 2/3 cups milk
In a bowl mix peanuts, flour, melted Parkay and brown sugar--press mixture into a 9 x 13 x 2 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool. In a mixer, combine peanut butter, cream cheese and powdered sugar--blend in the Cool Whip. Spread this batter over the baked crust. In the mixer again, mix both pudding mixes with the milk--spread this batter over the cream cheese batter mixture. Top with additional Cool Whip and sprinkle top with more chopped peanuts if desired. Refrigerate.
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