Peanut Pudding Cake

This is the kind of dessert that causes a scene at a potluck.

Four distinct layers build on each other in a 9×13 pan: a buttery peanut shortbread crust, a creamy peanut butter and cream cheese layer sweetened with powdered sugar, a thick band of combined chocolate and vanilla pudding, and finally a cloud of whipped topping scattered with frozen chocolate bar pieces and more chopped peanuts.

A word of experience: the directions say to cool the baked crust completely before adding layer two, and they mean it. A warm crust will melt everything into a muddy mess. Give it time, then build upward.

After 3 hours in the fridge, the layers set up into clean, scoopable slices.

Kitchen Tips

• Freeze the chocolate bars for at least 20 minutes before breaking them so they shatter into proper chunks rather than melting in your hands.
• Let the crust cool at room temperature, then move it to the fridge to speed things up if needed.
• Best made the night before so the layers have maximum time to set.