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Pies from Rina's Kitchen



Drumstick Delight 
Make in 9X13 pan

2 cups graham cracker crumbs
2/3 cup chopped cocktail peanuts
1/2 cup butter or margarine , melted
1 (8 ounce) package cream cheese, softened
1/3 cup peanut butter
1 cup confectioners sugar
1 (16 ounce) package nondairy whipped toping
2 (3.5 ounce) boxes instant chocolate pudding
2 1/2 cups skim milk
2/3 cup cocktail peanuts
grated chocolate
                   
1. Mix together graham cracker crumbs, chopped peanuts, and
   melted butter. Press into the bottom of a 9 x 13" pan.
   Bake at 350 degrees F for 8 to 10 mins. Cool. 
2. Mix together cream cheese, peanut butter, and confectioners'
   sugar until creamy. Fold in half of the nondairy whipped
   topping. 
3. In another bowl, combine pudding mixes with the skim milk. 
4. Spread the peanut butter mixture over the cooled crust.
   Spoon pudding over peanut butter layer, and spread remainder
   of the cool whip over pudding. Sprinkle with cocktail peanuts,
   and grated chocolate. Refrigerate overnight. 


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