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    Peanut Butter Pudding Cake

    List of Ingredients




    1 cup roasted peanuts, chopped & divided
    1 cup all-purpose flour
    1/2 cup butter, softened
    1/3 cup creamy peanut butter
    1 package (8 oz.) cream cheese
    1 cup confectioner's sugar
    1 container (4.5 oz.) frozen whipped topping
    1 package (3 oz.) instant vanilla pudding
    1 package (3 oz.) instant chocolate pudding
    2 3/4 cups milk
    1 container (9 oz.) frozen whipped topping
    1 ounce chocolate, grated

    Recipe



    Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

    Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 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.

    Makes 12 servings.


 

 

 

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