Mexican layered dip & Chocolate Peanut Torte

Mexican layered dip

1 8 oz package cream cheese
1 tbsp taco seasoning
1 cup chunky salsa
1 cup black beans, drained and rinsed
1/2 cup chopped green onions
1 cup shredded cheese
1 cup shredded lettuce
2 tbsp sliced ripe olives
1 bag chips of choice

Beat cream cheese with electric mixer on medium speed until creamy.  Add seasoning mix, beat until well blended.  Spread cream cheese mixture on bottom of 9” pie plate.
Layer remaining ingredients over cheese layer and refrigerate at least one hour before serving.  Serve with chips of choice.

Chocolate Peanut Torte

2 cups vanilla wafer crumbs
1/3 cup butter or margarine melted
1 cup peanuts, finely chopped, divided
1 8 oz package cream cheese, softened
1 cup confectioner’s or powdered sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding
1/2 cup mini chocolate chips

Combine wafer crumbs, butter and 2/3 cup peanuts.  Press into an ungreased 13 x 9 inch baking dish.  Bake @ 350 degrees for 8-10 minutes or until lightly browned.  Cool.

In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth.  Fold in 2 cups of whipped topping, spread over crust.   In a mixing bowl, beat milk and pudding mixes on low for 2 minutes.  Carefully spread over cream cheese layer.

Cover and refrigerate for 4-6 hours.  Just before serving, carefully spread remaining whipped topping over the pudding layer.   Sprinkle with mini chocolate chips and the remaining peanuts.

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