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Peanut Butter Pudding Cake

RG

Ingredients

  • 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

Instructions

  1. 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.
  2. Bake for 20 minutes at 350 degrees F.
  3. Cool thoroughly.
  4. 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.
  5. Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
  6. Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts.
  7. Chill for 2 to 3 hours.

Makes 12 servings.


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