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Yield: 12 Servings
| 2/3 | cups | Peanuts, chopped; dry roaste |
| 1 | | Margarine; stick |
| 1 | cups | Flour |
| 1/3 | cups | Peanut butter |
| 1 | cups | Powdered sugar |
| 8 | oz | Cream cheese |
| 1 | cups | Cool whip®; thawed |
| 1 | package | Vanilla instant pudding; sma |
| 1 | package | Instant chocolate pudding; s |
| 2¾ | cups | Milk |
| 1 | | Remainder cool whip |
| 2 | | Hershey chocolate bars; froz |
| 1/3 | cups | Peanuts, chopped; dry roaste |
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Recipe by: Unknown 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.
Your Peanut Pudding Cake is ready. Good luck!
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