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Peanut Butter Pudding Cake

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Submitted by brach

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 237
CUP ML PEANUTS
roasted, chopped, divided
1 237
½ 118
CUP ML BUTTER
softened
79
CUP ML PEANUT BUTTER
creamy
1 1
PACKAGE PACKAGE CREAM CHEESE
1 237
1 1
CONTAINER CONTAINER WHIPPED TOPPING, PREPARED *
1 1
1 1
2 ¾ 651
CUPS ML MILK
1 1
CONTAINER CONTAINER WHIPPED TOPPING, PREPARED *
1 28.9
OUNCE ML/G CHOCOLATE
grated

Directions

Layer 1: In a small bowl, thoroughly mix ⅔ 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 ⅓ cup peanuts.

Chill 2 to 3 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 1228 52% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 32g 160%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 1140mg 47%
Total Carbohydrate 43g 43%
Dietary Fiber 7g 26%
Sugars g
Protein 55g
Vitamin A 27% Vitamin C 1%
Calcium 30% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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