Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Jimmy Carter Cake




Source of Recipe


the web


List of Ingredients




CRUST:
2/3 c. dry roasted chopped nuts, 1 c. flour, 1 stick margarine. Blend flour and margarine. Add peanuts and press into greased 9 x 13 pan. Bake at 350° for 20 minutes. Cool.

FIRST LAYER:
2/3 c. creamy peanut butter
1-8 oz. cream cheese, softened (low fat is okay)
1 c. confectioners sugar
1 c. Cool Whip



Recipe



Cream peanut butter and cream cheese. Add sugar. Blend in Cool Whip and spread over crust. Set in fridge while making next layer.

SECOND LAYER:
Small pkg. (3oz.) vanilla instant pudding
Small pkg. (3oz.) chocolate instant pudding
2 - ¾ c. milk (¾ c. for each pudding mix)
Cool Whip to frost top of dessert
One Hershey bar or small piece of chunk chocolate

Blend puddings with milk. Prepare as directed on box, using ONLY 2 - ¾ cup of milk. Spread over the first layer and top with Cool Whip. shave the Hershey bar over the top of dessert. Let set in fridge at least one hour or up to one day before serving.