Summer is the perfect time for cool food that doesn’t leave you sweating in the kitchen. This Peanut Butter Chocolate Pudding Cake is really quick and easy to whip up and it’s soooo good! You can never go wrong with a chocolate and peanut butter combo, right?
Peanut Butter Chocolate Pudding Cake
This is a great dessert to bring to your next cookout, and it is affordable, quick (easy) and delicious, which makes it a WIN!! Enjoy!
Ingredients:
Crust:
- 1 stick of butter, softened
- 1 cup of flour
- 2/3 cup chopped peanuts
Peanut Butter layer:
- 1/3 cup creamy peanut butter
- 8oz. cream cheese, softened
- 1 cup confectionary sugar
- 8 oz. tub of Cool Whip
Chocolate layer:
- 1 small package of vanilla instant pudding
- 1 small package of chocolate instant pudding
- 2 3/4 cup milk
Topping:
- 8 oz. tub of Cool Whip
- Chocolate shavings
Directions:
- Prepare the crust. Combine with a fork the butter, flour, and chopped peanuts (put them through the food processor to finely chop). Once combined, press into the bottom of a greased 9″x13″ cake pan. Bake at 350 degrees Fahrenheit for 18-20 minutes, until it just begins to brown. Set aside to cool while you prepare the next layer.
- Cream together the peanut butter, cream cheese, and confectioner’s sugar. Then gently fold in the 8oz Cool Whip. Spread over cooled crust.
- Combine both pudding mixes and milk. Beat with a mixer until firm. Gently spread over the peanut butter layer. Refrigerate until firm.
- Once the last pudding layer is firm, finish the cake off with a layer of Cool Whip and chocolate shavings. I use a Hershey bar and a vegetable peeler to make these curls. You could also top with more crushed peanuts.
- Keep refrigerated until you’re ready to eat. Refrigerate leftovers and keep covered.
Oren says