I could have done without the peanuts on this one, but it by no means makes it bad. That's just a personal preference. Otherwise, this was fantastic. A little long to make with all the baking and cooling and then building and chilling. But so delicious. 
- 3/4 cup dry roasted peanuts, chopped, divided
- 1 package (15 oz) brownie mix, plus eggs and oil required by box
- 3 medium bananas, divided
- 1 1/4 cups cold milk
- 1 package (5.1 oz) instant vanilla pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed, divided
- 9 strawberries
- 1 square (1 oz) semi-sweet baking chocolate
Preheat oven to 350 degrees. Prepare brownie mix according to package directions; stir in 1/2 cup of peanuts. Pour into 9-inch square baking dish and bake according to package instructions. Cool completely.
Slice 2 bananas evenly and place in a single layer over the brownies. In a 2 quart bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Gently fold in 2 1/2 cups of whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes.
Sprinkle remaining peanuts over pudding mixture. Using a cake decorating tool, decorate the surface using remaining whipped topping. Grate chocolate over the top. Slice remaining banana and strawberries to garnish dessert. Slice into 9 squares and serve.
Serves 9
Prep Time: 20 minutes
Total Time: 1 hour plus cooling of brownies
Recipe from Season's Best Recipe Collection Pampered Chef cookbook
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