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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is more a layered dessert than a cake. Its very good. This is from an old newspaper clipping. Is all I had on hand was golden roast peanuts, but they worked great. Ingredients:
1 cup flour |
1/2 cup margarine, softened |
2/3 cup chopped peanuts |
1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter |
1 (8 ounce) package cream cheese, room temperature |
1 cup confectioners' sugar |
1 cup cool whip (out of an 8 oz. container, save rest for layer 4) |
1 (4 ounce) package instant chocolate pudding mix |
1 (3 1/2 ounce) package instant vanilla pudding |
2 3/4 cups milk |
rest cool whip |
chocolate shavings (optional) |
chopped peanuts (optional) |
Directions:
1. First Layer: Combine flour, margarine and peanuts and blend like pie crust.
2. Press into bottom of 9 x 13 pan and bake 20 minutes at 350°F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
3. Cool.
4. Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
5. Spread to even it out.
6. Third Layer: Blend third layer ingredients and pour on top of second layer.
7. Let pudding set up a little before putting fourth layer on.
8. Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.
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