| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | butter or margarine, melted |
| 1 1/2 Tasse | all-purpose flour |
| 3/4 Tasse | Finely chopped roasted peanuts |
| 1 Packung | (8-ounce) cream cheese, softened |
| 1 Packung | (12-ounce) frozen whipped topping, thawed and divided |
| 1 Tasse | sugar stifted, powdered |
| 1/2 Tasse | peanut butter crunchy |
| 1 Packung | (3.9-ounce) chocolate instant pudding mix |
| 1 Packung | (3.4-ounce) vanilla instant pudding mix |
| 3 Tasse | milk |
|
Combine first 3 ingredients; press into a 13-x 9-inch pan. Bake at 375 ° for 15 minutes; cool. Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended. Spread over prepared crust, and chill. Beat pudding mixes and milk at medium speed with an electric mixer 2 minutes. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, and chill. Makes about 15 servings.
Bonus: For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
|
|
Anmerkungen zum Rezept:
|
