Peanut Pudding Cake Recipe

Name: Peanut Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped roasted peanuts; 1 c. flour; 1/2 c. softened butter; 1/3 c. peanut butter; 8 oz. cream cheese; 2 3/4 c. milk; 1 c. powdered sugar; 3 oz. instant vanilla pudding; 3 oz. instant chocolate pudding; 16 oz. Cool Whip

Servings: persons

1 c. chopped roasted peanuts
1 c. flour
1/2 c. softened butter
1/3 c. peanut butter
8 oz. cream cheese
2 3/4 c. milk
1 c. powdered sugar
3 oz. instant vanilla pudding
3 oz. instant chocolate pudding
16 oz. Cool Whip

1
Mix 3/4 cup nuts, flour and butter.
2
Press into 8 x 12-inch dish.
3
Bake 20 minutes at 350u00b0.
4
Let cool.
5
Cream peanut butter with cream cheese.
6
Add sugar and mix well.
7
Fold in 4 ounces of Cool Whip.
8
Spread over crust.
9
Mix pudding with milk.
10
Spread on previous layer.
11
Top with remaining Cool Whip and decorate with remaining nuts.
12
Chill 2 to 3 hours.
13
Delicious!

1595

kcal

Calories

Fat

146

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 10 ingredients. The key ingredients include: 1 c. chopped roasted peanuts, 1 c. flour, 1/2 c. softened butter, 1/3 c. peanut butter, and more.

Yes, Peanut Pudding 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 Pudding Cake

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