Peanut Pudding Cake
A rich, creamy peanut pudding cake featuring layers of peanut flavor, smooth puddings, and a crunchy peanut crust, perfect for peanut lovers and dessert enthusiasts alike.
Ingredients
- 1 c. chopped roasted peanuts
- 1 c. all-purpose flour ⓘ
- 1/2 c. butter, softened ⓘ
- 1/3 c. peanut butter ⓘ
- 1 (8 oz.) package cream cheese ⓘ
- 1 c. confectioners' sugar ⓘ
- 4 1/2 oz. frozen whipped topping ⓘ
- 1 (3 oz.) package instant vanilla pudding ⓘ
- 1 (3 oz.) package chocolate pudding ⓘ
- 2 3/4 c. milk ⓘ
- 1 (9 oz.) container frozen whipped topping ⓘ
Instructions
- In a small bowl, thoroughly mix 2/3 cup chopped roasted peanuts, all-purpose flour, and softened butter.
- Press the peanut mixture into the bottom of an 8 x 12-inch baking dish.
- Bake at 350°F (175°C) for 20 minutes.
- Allow to cool thoroughly.
- In a mixing bowl, beat cream cheese until smooth.
- Add confectioners' sugar and peanut butter; mix well.
- Fold in 1 (8 oz.) container of frozen whipped topping.
- Spread this layer over the cooled crust.
- Prepare the vanilla and chocolate puddings separately according to package instructions using 2 3/4 cups milk.
- Chill the puddings until set.
- Fold the whipped topping from the 9 oz. container into the vanilla pudding.
- Spread the vanilla pudding layer over the cream cheese layer.
- Top with the chocolate pudding layer.
- Finish with whipped topping, if desired.
Nutrition & Diet Analysis (per serving)
1125
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).