Peanut Butter Pudding Cake
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
8 ounces cream cheese
1 cup confectioners' sugar
1 (4.5 ounce) container frozen whipped topping
1 (3 ounce) box instant vanilla pudding
1 (3 ounce) box instant chocolate pudding
2 3/4 cups milk
1 (9 ounce) container frozen whipped topping
1 ounce chocolate, grated
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 degrees F.
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 for 2 to 3 hours.
Makes 12 servings.
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