Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Peanut Butter Brownies

1 pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg.  (3.4 oz.) Jell-o Vanilla Flavor Instant Pudding
1 cup cold milk

1 cup Creamy Peanut Butter
½ cup powdered sugar

1 ½ cups Cool whip Whipped Topping (Do not thaw.)
3 oz. Baker’s Semi-Sweet Chocolate

½ cup Dry Roasted Peanuts, coarsely chopped

and bake brownies in 13x9-inch pan or in a 12 inch Dutch oven lined, as directed on package; cool.  Hang Dutch Oven over medium heat with top coals. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled. Spread over brownies.   Melt chocolate over medium heat until smooth.  Mix in with cool whip.  Spread over pudding and top with nuts.  Refrigerate 1 hour.