Peanut pudding cake

12 servings

Ingredients

Quantity Ingredient
⅔ cup Peanuts, chopped,dry roasted
1 Stick butter
1 cup Flour
⅓ cup Peanut butter
1 cup Powdered sugar
8 ounces Cream cheese
1 cup Cool Whip, thawed
1 pack Vanilla instant pudding,sm
1 pack Instant chocolate pudding,sm
2¾ cup Milk
1 Remainder Cool Whip
2 Hershey Chocolate Bars,froze
⅓ cup Peanuts, chopped,dry roasted

Directions

LAYER #1: With pastry cutter or knives, blend flour and butter. Add ⅔ cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20 minutes. Cool completely...Very important. LAYER #2 Cream peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .

. LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. Blend Spread over layer #2. LAYER #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping.

Sprinkle ⅓ cup chopped peanuts over Hershey bar. Chill for 3 hours or longer. Submitted By MARGARET YOUNG On 09-09-95

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