Title: Peanut Pudding Cake
Categories: Cake Dessert Candy
Yield: 12 Servings
| 2/3 | c | Peanuts, chopped,dry roasted |
| 1 | | Stick butter |
| 1 | c | Flour |
| 1/3 | c | Peanut butter |
| 1 | c | Powdered sugar |
| 8 | oz | Cream cheese |
| 1 | c | Cool Whip, thawed |
| 1 | pk | Vanilla instant pudding,sm |
| 1 | pk | Instant chocolate pudding,sm |
| 2 3/4 | c | Milk |
| 1 | | Remainder Cool Whip |
| 2 | | Hershey Chocolate Bars,froze |
| 1/3 | c | Peanuts, chopped,dry roasted |
LAYER #1: With pastry cutter or knives, blend flour and butter. Add 2/3 cup
chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20
minutes. Cool completely...Very important. LAYER #2 Cream peanut butter and
cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool
Whip. Spread over cooled layer #1. . . LAYER #3 In a large bowl, mix
vanilla and chocolate instant puddings with milk. Blend Spread over layer
#2. LAYER #4: Spread the rest of the container of Cool Whip over layer
#3. Freeze hershey bars, break into small pieces and sprinkle over whipped
topping. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3
hours or longer.