Peanut pudding cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Peanuts, chopped,dry roasted |
| 1 | Stick butter | |
| 1 | cup | Flour |
| ⅓ | cup | Peanut butter |
| 1 | cup | Powdered sugar |
| 8 | ounces | Cream cheese |
| 1 | cup | Cool Whip, thawed |
| 1 | pack | Vanilla instant pudding,sm |
| 1 | pack | Instant chocolate pudding,sm |
| 2¾ | cup | Milk |
| 1 | Remainder Cool Whip | |
| 2 | Hershey Chocolate Bars,froze | |
| ⅓ | cup | 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" pan. Bake at 350 degrees 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 Cool Whip. Spread over 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 Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping.
Sprinkle ⅓ cup chopped peanuts over Hershey bar. Chill for 3 hours or longer. Submitted By MARGARET YOUNG On 09-09-95