Peanut Butter Pudding Cake
Yield
1 cakePrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanuts
roasted, chopped, divided |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
softened |
|
| ⅓ | cup |
peanut butter
creamy |
|
| 1 | package |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 2 ¾ | cups |
milk
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 1 | ounce |
chocolate
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanuts
roasted, chopped, divided |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
softened |
|
| 79 | ml |
peanut butter
creamy |
|
| 1 | package |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 651 | ml |
milk
|
|
| 1 | container |
whipped topping, prepared
|
*
|
| 28.9 | 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.
