Recipe: Peanut Pudding Cake (crust, cream cheese layer, pudding layer, and topping)

PEANUT PUDDING CAKE

LAYER 1:
2/3 cups dry roasted peanuts, chopped
1 cup all-purpose flour
1/2 cup margarine

With pastry cutter, blend flour and margarine. Add peanuts. Pat evenly into 8x12-inch pan. Bake 20 minutes at 350 degrees F. Cool thoroughly.

LAYER 2:
1/3 cup peanut butter
1 (8-oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (4 1/2-oz.) container frozen whipped topping, thawed

Cream peanut butter and cream cheese together. Add powdered sugar and mix well. Fold in frozen whipped topping and spread over cooled Layer 1.

LAYER 3:
1 small pkg. (4 serving size) instant vanilla pudding
1 small pkg. (4 serving size) instant chocolate pudding
2 3/4 cups milk

Using electric mixer or rotary beater, blend pudding mixes with milk. Spread over Layer 2.

LAYER 4:
Top with 1 (9-oz.) container frozen whipped topping. Grate 1-oz. of sweet chocolate. Sprinkle grated chocolate and 1/3 cup chopped roasted peanuts over top.

Chill 2-3 hours.

Makes 10-12 servings
From: Recipelink.com
Source: Recipe pamphlet: Georgia Agricultural Commodity Commission for Peanuts, not dated