Peanut Pudding Cake
Yield
1 cakePrep
60 minCook
20 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
peanuts
chopped, dry roasted |
|
| 1 | stick |
margarine
|
*
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
peanut butter
|
|
| 1 | cup |
powdered sugar
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
whipped topping, prepared
thawed |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 2 ¾ | cups |
milk
|
|
| 1 | x |
whipped topping, prepared
|
*
|
| 2 | each |
chocolate bars
frozen |
|
| ⅓ | cup |
peanuts
chopped, dry roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
peanuts
chopped, dry roasted |
|
| 113 | g |
margarine
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
peanut butter
|
|
| 237 | ml |
powdered sugar
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
whipped topping, prepared
thawed |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | package |
instant pudding mix, chocolate
|
|
| 651 | ml |
milk
|
|
| 1 | x |
whipped topping, prepared
|
*
|
| 2 | each |
chocolate bars
frozen |
|
| 79 | ml |
peanuts
chopped, dry roasted |
|
Directions
LAYER #1: With pastry cutter or knives, blend flour and butter.
Add ⅔ cup chopped peanuts.
Press evenly into 9 x 13 inch pan.
Bake at 350℉ (180℃) F for 20 minutes.
Cool completely.
Very important.
LAYER #2 Cream peanut butter and cream cheese.
Add powdered sugar and mix well.
Blend in 1 cup thawed whipped topping.
Spreadover cooled layer #1.
LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk.
Blend Spread over layer #2.
LAYER #4: Spread the rest of the container of whipped topping over layer #3.
Freeze chocolate bars, break into small pieces and sprinkle over whipped topping.
Sprinkle ⅓ cup chopped peanuts over chocolate bar.
Chill for 3 hours or longer.
