Tastes like $15,000.
From an article in the February 26, 1986 edition of The (Santa Fe) New Mexican announcing the results in the 32nd Pillsbury Bake-Off (then called America’s Bake-Off Contest) from the day before:
Other $15,000 winners were Debi Wolf, Salem, Ore, in the refrigerated dinner roll category, with “Tangy Crescent Nut Tart;” Karen Everly, Portland, Ore., in the cake-mix category, with “Peanut Chocolate Parfait Dessert;” and Lauren Harschutz, Brookfield, Wis., in the flour category, with “Fiesta Chicken Casserole.”
The grand prize winner that year was Mary Lou Warren, who won $40,000 for her apple nut lattice tart (the link is to a page about the 32nd Bake-off on The Culinary Cellar, a fun and fantastic recipe site).
From a box sold in Nampa, Idaho.
Peanut Chocolate Parfait Dessert
- 1 pkg. Pillsbury Plus Devil’s Food Cake Mix
- 1/2 c. Parkay margarine, melted
- 1/4 c. milk
- 1 egg
- 3/4 c. peanuts
- 3/4 c. peanut butter
- 1-1/2 c. powdered sugar
- 8 oz. Philly cream cheese
- 2-1/2 c. milk
- 8 oz. La Creme frozen topping
- 5-1/4 oz. instant vanilla pudding and pie mix
- 1/2 c. peanuts
- 1.45 oz. bar milk chocolate, grated
Heat oven to 350 deg. Grease and flour, bottom only, 9 x 13 inch pan.
In large bowl, combine all base ingredients at medium speed until well blended. Spread evenly in pan. Bake at 350 deg. for 20 to 25 minutes. Don’t over bake.
In small bowl, combine peanut butter and powdered sugar at low sped until crumbly. Set aside.
In large bowl beat cream cheese until smooth. Add milk, whipped topping, and pudding mix; beat two minutes at low speed until well blended.
Pour half cream cheese mixture over cooled cake. Sprinkle with half peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixture.
Sprinkle with 1/2 c. peanuts; gently press into filling. Sprinkle with greater chocolate; cover. Refrigerator or freeze.