Food For Thought

Ingredients:
5 peanut butter cup candies (0.6 ounces each), each cut into eighths
1 ¼ cups chocolate graham cracker crumbs (about eight 5 x 2 ¼-inch crackers)
4 tablespoons butter or margarine, melted
2 ½ cups cold milk
1 package (3.4 ounces) butterscotch instant pudding and pie filling
1 package (3.4 ounces) vanilla instant pudding and pie filling
¼ cup peanut butter
1 container (8 ounces) frozen whipped topping, thawed
½ cup miniature marshmallows
¼ cup peanuts
2 tablespoons chocolate-flavored syrup

Directions:

1. Preheat oven to 350. Refrigerate peanut butter cup candies for easier cutting. Finely chop graham crackers; place in small bowl. Add butter; mix well. Press crumb mixture onto bottom of pan. Bake 8 minutes. Cool completely.

2. Pour milk into bowl. Add pudding mixes and peanut butter; whisk 2 minutes or until pudding begins to thicken. Fold in whipped toping. Spread evenly over crust.

3. Cut peanut butter cup candies into eighths. Sprinkle candies, marshmallows and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight.

4. When ready to serve, let stand at room temperature 20 minutes. Cut dessert into squares using knife dipped in warm water.