Peanut Pudding Cake

Recipe Ingredients

2/3 cup	97g / 3.4oz	Dry roasted peanuts - chopped
1		Butter
1 cup	62g / 2.2oz	Flour
1/3 cup	65g / 2.3oz	Peanut butter
1 cup	198g / 7oz	Powdered sugar
8 oz	227g	Cream cheese
1 cup	237ml	Cool Whip - thawed
1		Vanilla instant pudding - sm
1		Instant chocolate pudding - sm
2 3/4 cups	651ml	Milk
1		Remainder Cool Whip
2		Hershey chocolate bars - frozen
1/3 cup	48g / 1.7oz	Dry roasted peanuts - chopped

Recipe Instructions

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 350F 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.

Source:
"Just Cakes" From the C and H Sugar Kitchen

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