The best delicious Peanut Pudding Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut Pudding Cake recipe today!
Hello my friends, this Peanut Pudding Cake recipe will not disappoint, I promise! Made with simple ingredients, our Peanut Pudding Cake is amazingly delicious, and addictive, everyone will be asking for more Peanut Pudding Cake.
What Makes This Peanut Pudding Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut Pudding Cake.
Ready to make this Peanut Pudding Cake Recipe? Let’s do it!
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2/3 c Peanuts, chopped,dry roasted 1 pk Vanilla instant pudding,sm
1 Stick butter 1 pk Instant chocolate pudding,sm
1 c Flour 2 3/4 c Milk
1/3 c Peanut butter 1 Remainder Cool Whip
1 c Powdered sugar 2 Hershey Chocolate Bars,froze
8 oz Cream cheese 1/3 c Peanuts, chopped,dry roasted
1 c Cool Whip, thawed
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.
Yields
12 servings
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