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Peanut Butter Pudding Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup peanuts
roasted, chopped, divided
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1 cup all-purpose flour
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½ cup butter
softened
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cup peanut butter
creamy
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1 package cream cheese
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1 cup powdered sugar
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1 container whipped topping, prepared
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1 package instant pudding mix, vanilla
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1 package instant pudding mix, chocolate
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2 ¾ cups milk
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1 container whipped topping, prepared
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1 ounce chocolate
grated
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Ingredients

Amount Measure Ingredient Features
237 ml peanuts
roasted, chopped, divided
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237 ml all-purpose flour
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118 ml butter
softened
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79 ml peanut butter
creamy
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1 package cream cheese
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237 ml powdered sugar
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1 container whipped topping, prepared
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1 package instant pudding mix, vanilla
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1 package instant pudding mix, chocolate
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651 ml milk
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1 container whipped topping, prepared
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28.9 ml/g chocolate
grated
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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 122852% 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?
 

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