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Peanut pudding cake
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| Artist: |
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| Categories: |
Cakes, Candies & Sweets, Desserts, Puddings & Custards |
| Yield: |
12 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2/3
| cup | Peanuts, chopped, dry roasted | | 1
| | Stick butter | | 1
| cup | Flour | | 1/3
| cup | Peanut butter | | 1
| cup | Powdered sugar | | 8
| oz | Cream cheese | | 1
| cup | Cool Whip, thawed | | 1
| pack | Vanilla instant pudding, sm | | 1
| pack | Instant chocolate pudding, sm | | 2 3/4
| cup | Milk | | 1
| | Remainder Cool Whip | | 2
| | Hershey Chocolate Bars, froze | | 1/3
| cup | Peanuts, chopped, dry roasted |
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Procedures:
| 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. | | 4 | Bake at 350 °F for 20 minutes. | | 5 | Cool completely...very important. | | 6 | Layer #2 cream peanut butter and cream cheese. | | 7 | Add powdered sugar and mix well. | | 8 | Blend in 1 cup thawed cool whip. | | 9 | Spread over cooled layer #. | | 10 | . | | 11 | Layer #3 in a large bowl, mix vanilla and chocolate instant puddings with milk. | | 12 | Blend spread over layer #Layer #4: spread the rest of the container of cool whip over layer #Freeze hershey bars, break into small pieces and sprinkle over whipped topping. | | 13 | Sprinkle 1/3 cup chopped peanuts over hershey bar. | | 14 | Chill for 3 hours or longer |
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