Serves: 16
Total Calories: 182

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 bar, 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.

Nutritional Facts:

Serves: 16
Total Calories: 182
Calories from Fat: 98

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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Almond-Filled Cookie Cake
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Chocolate Almond Frozen Mousse
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Peanut Chocolate Parfait Dessert
Praline Crescent Dessert
Praline Pecan Cheesecake
Royal Marble Cheesecake
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Spicy Apple Twists
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