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    Peanut Butter Pudding Cake

    Source of Recipe


    List of Ingredients

    Peanut Butter Pudding Cake

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


    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 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.




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