Well-Seasoned Cookbook

flavorful recipes perfected over time

Peanut Chocolate Parfait Dessert

Crust:  

1 pkg. Chocolate 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-oz) pkg. cream cheese, softened

2 1/2 cups milk

1 (8-oz) container frozen whipped topping, thawed

1 (5.1-oz) pkg. instant vanilla pudding and pit filling mix

Heat oven to 350. Grease and flour bottom only of 13x9 inch pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20 to 25 minutes. DO NOT OVER BAKE. Cool.

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; spread evenly. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixture. Sprinkle with 1/2 cup peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving. Store in refrigerator or freezer.