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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peanut Pudding Torte Recipe

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This recipe for Peanut Pudding Torte is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¾ - 1 c. dry roasted peanuts, chopped
1 ½ c. flour
¾ c. butter
½ c. peanut butter
1 pkg. (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) carton prepared whipped topping (Cool Whip)
1 large pkg. vanilla instant pudding
1 large pkg. chocolate instant pudding
2 ¾ c. milk
1/3 c. chopped peanuts

Directions:
Directions:
• ¾ - 1 c. dry roasted peanuts, chopped
• 1 ½ c. flour
• ¾ c. butter
Blend with pastry blender. Pat evenly into a 9x13 pan. Bake at 350° for 20 minutes. Cool.

• ½ c. peanut butter
• 1 pkg. (8 oz.) cream cheese
• 1 c. powdered sugar
• 1 (8 oz.) carton prepared whipped topping (Cool Whip)
Cream the peanut butter and cream cheese. Add sugar, mix well. Blend in whipped cream. Spread over cooled crust.

• 1 large pkg. vanilla instant pudding
• 1 large pkg. chocolate instant pudding
• 2 ¾ c. milk
• 1/3 c. chopped peanuts
Beat dry pudding mix and milk. Spread over cream cheese-peanut butter layer. Top with additional whipping cream. Shred one chocolate bar over top. Sprinkle with peanuts. Refrigerate.

 

 

 

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