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Peanut Pudding Cake from Ruth Robbins Recipe

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This recipe for Peanut Pudding Cake from Ruth Robbins, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Flannery

Category:
Category:

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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