Schild's IGA Marketplace Recipes
https://www.schildsiga.com/Recipes/Detail/2552/
Peanut Butter Pudding Cake
Four chilly layers to enjoy
Customer Rating:
1 Ratings 1 Comment
Yield: Makes 12 servings
Ingredients
| 1 | cup | roasted peanuts, chopped - divide | |
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| 1 | cup | all-purpose flour | |
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| 1/2 | cup | (1 stick) butter, softened | |
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| 1/3 | cup | creamy peanut butter | |
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| 1 | pkg. | (8 oz.) cream cheese | |
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| 1 | cup | confectioners sugar (powdered sugar) | |
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| 1 | container | (4.5 oz.) frozen whipped topping | |
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| 1 | pkg. | (3 oz.) instant vanilla pudding | |
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| 1 | pkg. | (3 oz.) instant chocolate pudding | |
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| 2-3/4 | cups | milk | |
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| 1 | container | (9 oz.) frozen whipped topping | |
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| 1 | ounce | chocolate, grated | |
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Directions:
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8x12-inch baking dish. Bake for 20 minutes at 350 degrees F. Cool thoroughly.
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 2 to 3 hours.
Recipe and image used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
Schild's IGA Marketplace Recipes
https://www.schildsiga.com/Recipes/Detail/2552/
©Copyright 2018 IGA, INC. 8745 West Higgins Road, Chicago, IL 60631 | Terms and Conditions | IGA
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Customer Comments
Laura B Ottawa, Ks
“The picture of this pudding cake looked too good, I had to give it a try. Wow! I will definitely be serving this again soon.”
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