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---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Pudding Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings
2/3 c Peanuts, chopped; dry
-roasted
1 Margarine; stick
1 c Flour
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool whip lite; thawed
1 pk Vanilla instant pudding;
-small
1 pk Instant chocolate pudding;
-small
2 3/4 c Milk
1 Remainder cool whip
2 Hershey chocolate bars;
-froze
1/3 c Peanuts, chopped; dry
-roasted
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.
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