Recipe: Peanut Butter Pudding Cake

PEANUT BUTTER PUDDING CAKE

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

Preheat oven to 350 degrees F.

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. Cool thoroughly.

LAYER 2:
Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4.5 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.

Source: Peanut Advisory Board