"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carter Cake Recipe

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This recipe for Carter Cake, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Saturday, December 27, 2008


1/2 c. butter
1 c. flour
8 oz. pkg. cream cheese
1 c. smooth peanut butter
1 small box instant vanilla pudding
2 1/2 c. milk
1 c. dry roasted peanuts or pecans, chopped
1 c. confectioners sugar
(8 oz.) whipped topping
1 small box instant chocolate pudding
2/3 c. dry roasted peanuts or pecans, crushed

Cream butter until softened; mix in 1 cup chopped nuts. Add flour. Pat mixture into 9 x 13-inch pan and bake at 350 for 20 minutes. Cool. Combine cream cheese, confectioners sugar, peanut butter and 1 cup whipped topping. Spread evenly over crust. Combine vanilla and chocolate pudding with milk. Beat with mixture until combined. Spread over cream cheese layer. Spread remaining whipped topping on top. Sprinkle with 2/3 cup chopped nuts.




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