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

Peanut Pudding Cake from Ruth Robbins Recipe

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This recipe for Peanut Pudding Cake from Ruth Robbins is from Our Family Cookbook, 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:
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Ingredients:  
Ingredients:  
1 c. flour
½ c. oleo, softened
⅔ c. chopped (roasted) peanuts
½ c. peanut butter
1 c. powdered sugar
1 8 oz. cream cheese
4½ oz. Cool Whip©
1 pkg. (3.75 oz.) instant vanilla pudding
1 pkg. (3.75 oz.) instant butterscotch pudding
2¾ c. milk
1 (8 oz.) Cool Whip©
⅓ c. chopped (roasted) peanuts
* optional 1 oz. sweet chocolate grated
Directions:
Directions:
Thoroughly blend four and oleo; add ⅔ c. peanuts.
Pat evenly into a 12"X8" pan. Bake 20 minutes at 350º
Cool,
Cream peanut butter and softened cream cheese.
Add powdered sugar and mix well.
Fold in 4½ oz. Cool Whip© and spread on first layer
With electric mixer, blend pudding mixes with milk and spread over second layer.
Top with 8 oz. Cool Whip©.
You may sprinkle 1 oz. sweet chocolate grated mixed with the ⅓ c. finely chopped peanuts or just use the peanuts.

 

 

 

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