Peanut Butter Pudding Cake

Four chilly layers to enjoy

Customer Rating: Recipe Rated Four and a Half Stars

1 Ratings    1 Comments

Yield: Makes 12 servings

Ingredients

1 cup roasted peanuts, chopped - divide
1 cup all-purpose flour
1/2 cup (1 stick) butter, softened
1/3 cup creamy peanut butter
1 pkg. (8 oz.) cream cheese
1 cup confectioners sugar (powdered sugar)
1 container (4.5 oz.) frozen whipped topping
1 pkg. (3 oz.) instant vanilla pudding
1 pkg. (3 oz.) instant chocolate pudding
2-3/4 cups milk
1 container (9 oz.) frozen whipped topping
1 ounce chocolate, grated

Directions:

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8x12-inch baking dish. Bake for 20 minutes at 350 degrees F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4-1/2 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 1/3 cup peanuts. Chill 2 to 3 hours.

Recipe and image used with permission and provided by the Peanut Advisory Board.

Customer Comments

Recipe Rated Four and a Half Stars

Laura B Ottawa, Ks

“The picture of this pudding cake looked too good, I had to give it a try. Wow! I will definitely be serving this again soon.”

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