Peanut Butter Cream Cake Recipe

Name: Peanut Butter Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick margarine, softened; 1 c. flour; 1 c. creamy peanut butter; 1 (8 oz.) pkg. Philadelphia cream cheese; 1 c. confectioners sugar; 1 (8 oz.) bowl Cool Whip; 1 (3 1/2 oz.) pkg. chocolate instant pudding; 2 3/4 c. milk; 2/3 c. peanut granules or dry roasted unsalted peanuts, chopped fine; 1 (3 1/2 oz.) pkg. vanilla instant pudding; 8 oz. bowl Cool Whip; 1 small chocolate candy bar

Servings: persons

1 stick margarine, softened
1 c. flour
1 c. creamy peanut butter
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. confectioners sugar
1 (8 oz.) bowl Cool Whip
1 (3 1/2 oz.) pkg. chocolate instant pudding
2 3/4 c. milk
2/3 c. peanut granules or dry roasted unsalted peanuts, chopped fine
1 (3 1/2 oz.) pkg. vanilla instant pudding
8 oz. bowl Cool Whip
1 small chocolate candy bar

1
Mix margarine, flour and peanuts; mix well.
2
Press firmly into a 9 x 15-inch pan.
3
Bake for 20 minutes at 350u00b0.
4
Cool.
5
Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
6
Mix well with electric mixer and beat until thick.
7
Spread over second layer and let stand until firm.
8
Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
9
Store in refrigerator.

1507

kcal

Calories

Fat

161

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 stick margarine, softened, 1 c. flour, 1 c. creamy peanut butter, 1 (8 oz.) pkg. Philadelphia cream cheese, and more.

Yes, Peanut Butter Cream 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.

Peanut Butter Cream Cake

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