Peanut Chocolate Parfait Dessert - Cindy Underwood

Ingredients

• 1 (8 ounce) package Pillsbury Plus Devils Food cake mix
• 12 cup margarine or 12 cup butter
• melted
• 14 cup milk
• 1 egg
• 34 cup peanuts
• 1 12 cups powdered sugar
• 34 cup peanut butter
• 1 (8 ounce) container frozen whipped topping
• thawed
• 1 (5 1/4 ounce) package instant vanilla flavor pudding and pie filling
• mix (6-serving size)
• 12 cup peanuts
• 1 (1 1/2 ounce) milk chocolate candy bars
• chilled
• grated

Instructions

1. Heat oven to 350.
2. Grease & flour bottom only of 13x9 inch pan.
3. In large bowl, combine all base ingredients except 3/4 cup peanuts; beat at medium speed until well blended.
4. Stir in 3/4 cup peanuts.
5. Spread evenly in greased & floured pan.
6. Bake at 350 for 20-25 minutes.
7. DO NOT OVERBAKE.
8. Cool completely.
9. In small bowl, combine powdered sugar & peanut butter at low speed until crumbly; set aside.
10. In large bowl, beat cream cheese until smooth.
11. Add milk, whipped topping & pudding mix; beat 2 minutes at low speed until well blended.
12. Pour half of cream cheese mixture over cooled base; spread evenly.
13. Sprinkle with half of peanut butter mixture.
14. Repeat layers with remaining cream cheese & peanut butter mixtures.
15. Sprinkle with 1/2 cup peanuts; gently press into filling.
16. Sprinkle with grated chocolate.
17. Cover; refrigerate or freeze until serving time.
18. Store in refrigerator or freezer.