HeavenLeigh
09-23-2003, 03:32 AM
Peanut Butter Pudding Cake
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 package (8 oz.) cream cheese
1 cup confectioner's sugar
1 container (4.5 oz.) frozen whipped topping
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding
2 3/4 cups milk
1 container (9 oz.) frozen whipped topping
1 ounce chocolate, grated
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.
Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.
Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings.
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 package (8 oz.) cream cheese
1 cup confectioner's sugar
1 container (4.5 oz.) frozen whipped topping
1 package (3 oz.) instant vanilla pudding
1 package (3 oz.) instant chocolate pudding
2 3/4 cups milk
1 container (9 oz.) frozen whipped topping
1 ounce chocolate, grated
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.
Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.
Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours. Makes 12 servings.