Peanut Butter Pudding Cake Recipe

Ingredients

1 cup roasted peanuts, chopped & divided

1 cup all-purpose flour

1/2 cup butter, softened

1/3 cup creamy peanut butter

1 package (8 oz.) cream cheese

1 cup confectioner's sugar

1 container (4.5 oz.) frozen whipped topping

1 package (3 oz.) instant vanilla pudding

1 package (3 oz.) instant chocolate pudding

2 3/4 cups milk

1 container (9 oz.) frozen whipped topping

1 ounce chocolate, grated

Cooking Directions

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350°F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 41/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.

Yield: 12 servings.