Peanut Chocolate Parfait Dessert - Cindy Underwood

• 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

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.

cake mix, margarine, milk, egg, peanuts, powdered sugar, peanut butter, frozen whipped topping, vanilla flavor, peanuts, milk chocolate

Taken from www.food.com/recipe/peanut-chocolate-parfait-dessert-cindy-underwood-400473 (may not work)