3/4 cup dry roasted peanuts — chopped
1 package brownie mix
3 medium bananas
1 1/4 cup cold milk
1 package instant vanilla pudding mix — (5.1 oz)
8 ounces Frozen Whipped Topping — thawed
9 strawberries
1 Square unsweetened baking chocolate
Preheat oven to 350F. Chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of chopped peanuts. Pour into 9″ square baking pan. Bake 24-27 minutes. Cool completely. Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices.