Ingredients
2/3 cup peanuts, chopped,dry roasted
1 stick butter
1 cup flour
1/3 cup peanut butter
1 cup powdered sugar
8 oz cream cheese
1 cup cool whip, thawed
1 package vanilla instant pudding,sm
1 package instant chocolate pudding,sm
2 3/4 cup milk
1 remainder cool whip
2 hershey chocolate bars,froze
1/3 cup peanuts, chopped,dry roasted
Directions
LAYER #1: With pastry cutter or knives, blend flour and butter. Add
2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350
degrees for 20 minutes. Cool completely...Very important. LAYER #2
Cream peanut butter and cream cheese. Add powdered sugar and mix
well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. .
. LAYER #3 In a large bowl, mix vanilla and chocolate instant
puddings with milk. Blend Spread over layer #2. LAYER #4: Spread
the rest of the container of Cool Whip over layer #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or longer.
Servings: 12 servings
Peanut Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Academics have traced the existence of recipes far back into the distant past, in fact as far as the early Egyptians, and maybe even further. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Aspicius describes how the Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Closer to modern times, we find two books from the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is familiar to us all today, but instead recipes for the types of food prepared for the rich people of that time. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new herbs and spices prompted an increase in cookery books, most of which are now in private collections. By the arrival of the 1900s, cook books were starting to become popular due to increased literacy, more free time and being a little richer. |
We hope you enjoy this Peanut Pudding Cake recipe.
