Cathy McDermott

Jimmy Carter Peanut Cake

Desserts
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Cathy McDermott
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Published

Description

Mix margarine, flour, and peanuts. Press into a 9-by-13-inch pan; bake at 350°F for 20 minutes. Cool.

Mix peanut butter, cream cheese, Cool Whip, and powdered sugar. Spread over crust.

Mix puddings and milk. After thickened, spoon over cream cheese layer.

Source Note

Original page 62. Contributed by Cathy McDermott.

Ingredients

Structured rows stay easy to scan and print.

  • 1 stick margarine
  • 1 cup flour
  • 1/3 cup chopped dry-roasted peanuts
  • 1/3 cup peanut butter
  • 8 ounces cream cheese
  • 1 cup Cool Whip
  • 1 cup powdered sugar
  • 1 package instant vanilla pudding
  • 1 package instant chocolate pudding
  • 2 3/4 cups milk

Directions

Ordered steps keep the recipe easy to follow.

  1. Mix margarine, flour, and peanuts. Press into a 9-by-13-inch pan; bake at 350°F for 20 minutes. Cool.
  2. Mix peanut butter, cream cheese, Cool Whip, and powdered sugar. Spread over crust.
  3. Mix puddings and milk. After thickened, spoon over cream cheese layer.