Carter Peanut Butter Refrigerator Cake Recipe

Name: Carter Peanut Butter Refrigerator Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1 cube butter or margarine; 1/2 c. chopped nuts; 8 oz. cream cheese, softened; 1 c. powdered sugar; 2/3 c. smooth peanut butter; 8 oz. Cool Whip; 1 small chocolate instant pudding; 1 small vanilla instant pudding; 1 1/3 c. cold milk; 8 oz. Cool Whip; chopped nuts

Servings: persons

1 c. flour
1 cube butter or margarine
1/2 c. chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
2/3 c. smooth peanut butter
8 oz. Cool Whip
1 small chocolate instant pudding
1 small vanilla instant pudding
1 1/3 c. cold milk
8 oz. Cool Whip
chopped nuts

1
Combine and bake first 3 ingredients (press into a 9 x 12-inch pan) at 350u00b0 until light brown.
2
Cool completely.
3
Combine cream cheese, powdered sugar and peanut butter.
4
Beat until smooth. Fold in Cool Whip.
5
Spread over first layer.
6
Mix chocolate pudding, vanilla pudding and milk together.
7
Beat.
8
Spread over second layer.
9
Spread on Cool Whip over third layer.
10
Sprinkle with nuts.
11
Refrigerate all day.

1233

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. flour, 1 cube butter or margarine, 1/2 c. chopped nuts, 8 oz. cream cheese, softened, and more.

Yes, Carter Peanut Butter Refrigerator Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carter Peanut Butter Refrigerator Cake

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