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Peanut Pudding Cake

Peanut Pudding Cake recipe image
This Peanut Pudding Cake is a nostalgic, no-bake treat that delivers a perfect balance of textures and flavors. It features a buttery, crunchy peanut shortbread crust topped with a luscious peanut butter and cream cheese layer. The middle is filled with a creamy blend of vanilla and chocolate instant puddings, creating a smooth, custard-like texture. Finished with a generous layer of whipped topping and crushed frozen chocolate bars, it's a decadent dessert that feels like a hug in a slice. Ideal for potlucks, family gatherings, or anytime you crave something sweet and satisfying without turning on the oven for the entire recipe.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 215
Dietary: Vegetarian
Description
This Peanut Pudding Cake is a nostalgic, no-bake treat that delivers a perfect balance of textures and flavors. It features a buttery, crunchy peanut shortbread crust topped with a luscious peanut butter and cream cheese layer. The middle is filled with a creamy blend of vanilla and chocolate instant puddings, creating a smooth, custard-like texture. Finished with a generous layer of whipped topping and crushed frozen chocolate bars, it's a decadent dessert that feels like a hug in a slice. Ideal for potlucks, family gatherings, or anytime you crave something sweet and satisfying without turning on the oven for the entire recipe.
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    In a bowl, combine flour and softened butter using a pastry cutter or knives until crumbly. Stir in 2/3 cup chopped peanuts.
  3. 3
    Press the mixture evenly into the bottom of a 9x13 inch baking pan.
  4. 4
    Bake crust for 20 minutes, or until lightly golden. Remove from oven and allow to cool completely.
  5. 5
    While crust cools, beat peanut butter and softened cream cheese together until smooth.
  6. 6
    Add powdered sugar to the peanut butter mixture and mix until well blended.
  7. 7
    Gently fold in 1 cup of thawed Cool Whip into the peanut butter mixture.
  8. 8
    Spread the peanut butter layer evenly over the cooled crust.
  9. 9
    In a large bowl, whisk together vanilla pudding mix, chocolate pudding mix, and milk until smooth and slightly thickened.
  10. 10
    Spread the pudding mixture evenly over the peanut butter layer.
  11. 11
    Spread the remaining Cool Whip over the pudding layer.
  12. 12
    Sprinkle crushed frozen chocolate bars evenly over the top.
  13. 13
    Sprinkle the remaining 1/3 cup chopped peanuts over the chocolate.
  14. 14
    Refrigerate for at least 3 hours, or until firm and set, before slicing and serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 215kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 7.8g39%
Cholesterol 27.1mg10%
Sodium 82.3mg4%
Total Carbohydrate 16.0g6%
Dietary Fiber 1.9g8%
Sugars 9.5g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: peanut pudding cake, no bake dessert, layered dessert, peanut butter cream cheese, instant pudding, chocolate vanilla pudding, cool whip, herschey bars, crunchy crust, potluck dessert, easy dessert, chilled cake, peanut butter filling, dessert bars, make ahead, family friendly, comfort food, sweet treat, layered bars, chocolate peanut
Read it online: https://www.chefs-mate.com/recipe/peanut-pudding-cake/