Triple Treat Torte

Peanut butter and chocolate. Delicious together in brownies, bars, cookies, pretzels, cupcakes and cheesecakes, and in this creamy dessert. A peanutty crust is topped with a cream cheese peanut butter layer, then chocolate pudding, then whipped topping. Dessert doesn't get much better than this.

Finely chop the peanuts (have I mentioned how much I love my food processor?) then use a pastry blender, your fingers, or a food processor (my choice!) to cut the butter into the flour until crumbly.



Stir in the peanuts,



then press into the bottom of a greased 9x13 baking dish.



Bake for 16-20 minutes or until golden brown and cool completely.

Meanwhile, combine the sugar, cream cheese and peanut butter



in a large mixing bowl and beat until smooth and creamy.



Fold in 1 cup of the whipped topping,



then spread over the crust.



In another mixing bowl, whisk together the pudding mixes and milk



until slightly thickened, then spread over the peanut butter layer.



Top with the remaining whipped topping.



Refrigerate for at least 4 hours for this to set, or overnight if you have the time. There are a number of ways you could garnish this dessert: chocolate curls, grated chocolate, mini peanut butter and chocolate chips. I chose chopping up some peanut butter cups.



Or you can leave it plain. It will still be absolutely delicious.

Find more great ideas at It's A Keeper Thursday, Full Plate Thursday, Recipe Swap Thursday, Catch a Glimpse Party, Cooking Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Sweets this Week, What's Cookin' in the Kitchen, Fat Camp Friday, Recipes I can't wait to try, Sweets for a Saturday.

Triple Treat Torte

1/2 cup cold butter
1 cup flour
2/3 cup finely chopped dry roasted peanuts
1 cup powdered sugar
1 8 oz. pkg. cream cheese, softened
1/2 cup creamy peanut butter
1 8 oz. carton whipped topping, thawed, divided
1 3.9 oz. pkg. instant chocolate pudding
1 3.9 oz. pkg. instant vanilla pudding
2 3/4 cup milk

Cut butter into flour until crumbly; stir in peanuts. Press onto bottom of a greased 9x13 baking dish. Bake at 350 for 16-20 minutes or until golden; cool completely.

Beat powdered sugar, cream cheese and peanut butter in a large mixing bowl until smooth. Fold in 1 cup whipped topping. Spread over crust.

In another mixing bowl, whisk together milk and pudding mixes until slightly thickened. Spread over peanut butter layer. Top with remaining whipped topping. Cover and refrigerate 4 hours or overnight. Garnish as desired. Serves 20.