Jimmy Carter Dessert
Yield
10 servingsPrep
20 minCook
80 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
peanuts
divided |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
or margarine |
|
| 8 | ounces |
cream cheese
softened |
|
| 12 | ounces |
whipped topping, prepared
|
|
| 1 | cup |
powdered sugar
|
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | package |
instant pudding mix, chocolate
small |
|
| 1 | package |
instant pudding mix, vanilla
small |
|
| 2 ½ | cups |
milk
|
|
| 1 | cup |
chocolate syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
peanuts
divided |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
or margarine |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 237 | ml |
powdered sugar
|
|
| 118 | ml |
peanut butter
creamy |
|
| 1 | package |
instant pudding mix, chocolate
small |
|
| 1 | package |
instant pudding mix, vanilla
small |
|
| 591 | ml |
milk
|
|
| 237 | ml |
chocolate syrup
|
|
Directions
Crust: Mix 1 cup peanuts with 1 cup flour and the softened stick of butter or margarine.
Blend together and press in 13x9" pan.
Bake for 20 minutes at 300℉ (150℃).
Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 cup confectioners' sugar with electric mixer.
Blend in 1 cup whilled topping with a spoon.
Spread on cooled crust carefully.
2nd Layer-Blend instand puddings into cold milk.
Spread on top of first layer.
3rd Layer-Spread remaining whipped toppping on top of 2nd layer.
4th Layer-Drizzle chocolate syrup on top of whipped topping.
5th Layer-Sprinkle with remaining half cup chopped peanuts.
Freeze.
Remove from freezer 1 hour before serving.
Refrigerate or refreeze leftovers.
