This has been my favorite dessert since I was a child. It was my dad’s Father’s Day request this year. I adapted the recipe to be GF and no one could tell the difference!
1/2 cup cold butter, cubed
1 cup gluten free flour *or your favorite all-purpose GF flour
2/3 cup chopped dry roasted peanuts
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1/3 cup peanut butter
1 carton (8 ounces) frozen whipped topping, thawed, divided
2-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate curls and additional chopped peanuts, optional
- In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 16-20 minutes or until lightly browned. Cool on a wire rack.
- In a large bowl, beat the cream cheese, confectioners’ sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust.
- In a large bowl, whisk the milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired.Refrigerate until serving, and then ENJOY!!