Peanut Pudding Cake
- Main Ingredient: Cheese Peanut Butter Peanuts
- Preparation: Baked Goods
- Course: Candies and Sweets Chocolate Puddings and custards Cakes
- Yield:
Peanut Pudding Cake ingredients
- 2⁄3 c Peanuts, chopped; dry
- -roasted
- 1 margarine; stick
- 1 c flour
- 1⁄3 c Peanut butter
- 1 c Powdered sugar;
- 8 oz Cream cheese
- 1 c Cool whip lite; thawed
- 1 pk vanilla instant pudding;
- -small
- 1 pk Instant chocolate pudding; small
- 2 3⁄4 c Milk
- 1 Remainder cool whip
- 2 Hershey chocolate bars; froze
- 1⁄3 c Peanuts, chopped; dry
- -roasted
Cooking Peanut Pudding Cake
1. LAYER #1: With pastry cutter or knives, blend flour and butter.
2. Add 2/3 cup chopped peanuts.
3. Press evenly into 9 x 13 pan. Bakei at 350 degrees for 20 minutes.
4. Cool completely.
5. Very important.
6. LAYER #2 Creami peanut butter and cream cheese.
7. Add powdered sugar and mix well.
8. Blend in 1 cup thawed Cool Whipi.
9. Spread over cooled layer #1. LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk.
10. Blend Spread over layer #2. LAYER #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping.
11. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours or longer.
12. -----.
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