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Cook'n with Betty Crocker 
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Peanut Chocolate Parfait Dessert |
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Serves: 16 Print this RecipeKaren Everly - Portland, Oregon Bake-Off® Contest 32, 1986 Prize Winner A chocolaty cake crust with a rich, fluffy peanut cream filling makes a heavenly dessert. Serve it either refrigerated or frozen. CRUST 1 package (1-lb 2.25-oz) pudding-included devil's food cake mix 1/2 cup margarine or butter, melted 1/4 cup milk 1 egg 3/4 cup peanuts FILLING 3/4 cup peanut butter 1 1/2 cups powdered sugar 1 (8-ounce) package cream cheese, softened 2 1/2 cups milk 1 (8-ounce) container (3 1/2 cups) frozen whipped topping, thawed 1 (15.1-ounce) package instant vanilla pudding and pie filling mix (6-serving size) TOPPING 1/2 cup peanuts 1 (1.55 ounce) bar milk chocolate bars, chilled, grated Heat oven to 350°F. Grease and flour bottom only of 13 x 9-inch pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 3500 F. for 20 to 25 minutes. DO NOT OVERBAKE. Cool. In small bowl, combine peanut butter and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cup peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 550; Protein 11g; Carbohydrate 56g; Fat 31g; Sodium 630mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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