The NEXT to the last person wins round #3!

[BeccaBoo]

[almondjoy]

 

[BeccaBoo]

[The Purple Fuzzy]

 

[almondjoy]

Why ya standing on your head, mom?

[The Purple Fuzzy]

Been one of those weeks... 

[BeccaBoo]

[Sis]

[almondjoy]

 

[BeccaBoo]

[The Purple Fuzzy]

*smile*

[Sis]

[The Purple Fuzzy]

Is that Cheese walking his dog?

[Sis]

Is that Cheese walking his dog?

Sorta looks that way, doesn't it?   

[The Purple Fuzzy]

 

[BeccaBoo]

Is that Cheese walking his dog?

[Sis]

You think this is Albert Einstein? Get out of your chair, stand a few feet away and what do you see?

[The Purple Fuzzy]

That's funny.  My office was barely big enough to walk far enough away to see the other.

[BeccaBoo]

[The Purple Fuzzy]

 

[iridiscente]

Triple-Layer Peanut Butter Brownies

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup  cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup  creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups  COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER'S Semi-Sweet Chocolate
1/2 cup  PLANTERS Dry Roasted Peanuts, coarsely chopped

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

[BeccaBoo]

Yummy!

[The Purple Fuzzy]

Ohh, and we already have dessert at home!

[BeccaBoo]

[The Purple Fuzzy]