- Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
- Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.
- Put on top of chocolate layer. Chill in the freezer until hard.
- Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.
Per Serving: 1292 calories; 77.4 137.8 23.9 42 810 Full nutrition
ReviewsRead all reviews 5
Just wanted to agree with previous reviewer that it is DEFINITELY 2 pounds of powdered sugar. I use the recipe below - it makes a lot but I think people looking to recreate an old favorite mi...
I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I ow...
Also , I used the cook and serve pudding instead of instant and it works much better. And agree with earlier post that it is 2 lbs of powered sugar which equals 6 cups.
I will make this again. I used an 8 x 11 shallow pan which was a big mistake. It barely fit. I agree with everyone else on amount of powered sugar. The middle layer was actually my favorite part...