Peanut Pudding Cakecakes, desserts 2/3 cup peanuts, chopped,dry roasted 1 stick butter 1 cup flour 1/3 cup peanut butter 1 cup powdered sugar 8 oz cream cheese 1 cup cool whip, thawed 1 pkg vanilla instant pudding,sm 1 pkg instant chocolate pudding,sm 2 3/4 cup milk 1 remainder cool whip 2 hershey chocolate bars,froze 1/3 cup peanuts, chopped,dry roasted LAYER #1: With pastry cutter or knives, blend flour and butter. Add 2/3 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 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours or longer. |
