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| 1 Tasse | flour |
| 3/4 Tasse | peanuts crushed |
| 1/2 Tasse | margarine melted |
| 8 x ca. 30 g | cream cheese |
| 1 Tasse | confectioners sugar |
| 1 Tasse | Non-dairy whipped topping |
| 1 gross | Package instant chocolate pudding |
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grated chocolate additional whipped topping
Mix flour, peanuts and margarine and press in a 9 x 13 inch pan. Bake in 375 degree oven approximately 20 minutes or until light brown.
Cool. Mix cream cheese and sugar until smooth and creamy. Fold in whipped topping and spread carefully over crust. Mix pudding according to package directions and spread on top of cream mixture. Top with additional whipped topping and sprinkle with grated chocolate
Cooking tip of the week: Nutmeats will come out in halves if soaked overnight in water before cracking.
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