1 cup creamy peanut butter
½ powdered sugar
1 ½ cups cool whip whipped topping, frozen. Do not thaw.
3 squares Baker's Semi-Sweet Chocolate
½ cup Dry Roasted Peanuts, chopped
Prepare and bake brownies in 13x9 inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk for 2 min. Add peanut butter and sugar; mix well.
Refrigerate until brownies are completely cooled.
Spread pudding mixture over brownies.
Microwave cool whip and chocolate on High; stirring every 30 seconds, until well blended. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.
(recipe and picture from kraftfoods.com)