Total Calories: 675
Mix flour and butter like pie crust. Add peanuts and spread in a 9x13-inch greased pan. Bake at 350° for 15–20 minutes until golden brown. Set aside until cool.
Cream first 3 ingredients, then blend in Cool Whip. Spread on top of cooled baked dough.
Mix all together with mixer until thick. Spread on top of cream cheese topping.
Spread Cool Whip on top of pudding mixture. Sprinkle with chopped peanuts and crushed chocolate bar. Refrigerate.
Note: You can use one small box vanilla and one box chocolate pudding; use 1 1/2 cups cold milk for each box. Spread one on top of the other.
This Peanut Buster Dessert recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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