I have been making this dessert for years because it is a favorite and friends ask for it (particularly their kids) again and again. It is especially good for picnics, but delicious any time of year. With a homemade puff-pastry base, peanut butter, cream cheese pudding and chocolate fudge topping, how can you go wrong? I hope your family enjoys it too.
1 stick margarine (1/2 cup)
Bring the water and margarine to a low boil. Stir in the flour until it forms a ball. Remove from the heat.
COOL SLIGHTLY--about 10 minutes. If you don't let this mixture cool, your eggs will scramble in the dough!
Stir in the eggs one at a time after the batter mixture is slightly cool.
Slightly grease a 9 x 13 inch cake pan and spread the batter over it.
Bake at 450 degrees for 15 minutes, then at 350 degrees for 20 minutes.
1/2 cup creamy peanut butter (melted in microwave--I do it 30 seconds at 1100 watts)
After base pastry is baked and COOLED, then dribble melted peanut butter over it and refrigerate while you make the rest of the filling.
2 (3.4 oz. boxes) vanilla instant pudding
3 cups whole milk (If you use whole milk, the dessert shouldn't get watery if you serve it the next day.)
1 (8 oz.) package softened cream cheese
Hot fudge topping--I use Smuckers. (1/4-1/2 cup melted in microwave for 20-30 seconds--1100 watts--so it's easy to dribble.)
In a large mixer bowl, combine the pudding mix and milk until thickened. Add the softened cream cheese until smooth. (If the cream cheese isn't soft enough, you might get little lumps. But it's still good!) Spread this over the COOLED puff pastry with the peanut butter layer. Top it all with 8 oz. of Cool Whip and refrigerate. Melt hot fudge topping and drizzle it over the Cool Whip before serving! Feeds a bunch.