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3/4 cup dry roasted peanuts -- chopped, divided
1 package (15 ounces) brownie mix
3 medium bananas
1 1/4 cups milk
1 package (5.1 ounces) instant vanilla pudding
1 container (8 ounces) frozen whipped topping -- thawed,
divided
1 square (1 ounce) unsweetened baking chocolate
Preheat over to 350 degrees F. Chop peanuts using Food Chopper. Prepare
brownie mix according to package directions. Stir in 1/2 chopped
peanuts. Pour into 9" square baker. Bake 24-27 minutes. Cool
completely. Slice 2 bananas using Egg Slicer Plus. Layer over brownie.
In Classic 2-qt Batter Bowl, whisk pudding mix into milk using 10" Whisk;
beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped
topping, using Super Scraper. Quickly spread pudding mixture over sliced
bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts
over pudding mixture. Attach Open Star Tip to Easy Accent Decorator;
fill with remaining whipped topping. To serve, cut into squares using
Slice "N Serve; pipe with whipped topping. Using Cheese Grater, grate
chocolate over dessert. Slice remaining banana and strawberries using
Egg Slicer Plus. Top each square with banana and strawberry slices.
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