Peanut Butter Cream Cake
- 1 stick margarine, softened
- 1 c. flour
- 1 c. creamy peanut butter
- 1 (8 oz.) pkg. Philadelphia cream cheese
- 1 c. confectioners sugar
- 1 (8 oz.) bowl Cool Whip
- 1 (3 1/2 oz.) pkg. chocolate instant pudding
- 2 3/4 c. milk
- 2/3 c. peanut granules or dry roasted unsalted peanuts, chopped fine
- 1 (3 1/2 oz.) pkg. vanilla instant pudding
- 8 oz. bowl Cool Whip
- 1 small chocolate candy bar
- Mix margarine, flour and peanuts; mix well.
- Press firmly into a 9 x 15-inch pan.
- Bake for 20 minutes at 350u0b0.
- Cool.
- Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
- Mix well with electric mixer and beat until thick.
- Spread over second layer and let stand until firm.
- Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
- Store in refrigerator.
margarine, flour, peanut butter, philadelphia cream cheese, confectioners sugar, chocolate instant pudding, milk, peanut granules, vanilla instant pudding, bowl, chocolate
Taken from www.cookbooks.com/Recipe-Details.aspx?id=940344 (may not work)