Jimmy Carter Dessert Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
1 1/2 cup: Chopped peanuts, divided
1 cup: Flour,
1/2 cup: Butter or margarine,
8 ounce: Cream cheese, softened
12 ounce: Whipped topping,
1 cup: Confectioners sugar,
1/2 cup: Creamy peanut butter,
1 small: Pk chocolate instant pudding,
1 small: Pk vanilla instant pudding,
2 1/2 cup: Milk,
1 cup: Chocolate syrup,
Directions:
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of
butter or margarine. Blend together and press in 13x9" pan. Bake for
20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the
peanut butter and 1 C confectioners sugar with electric mixer. Blend
in 1 C whilled topping with a spoon. Spread on cooled crust
carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on
top of first layer. 3rd Layer-Spread remaining whipped toppping on
top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped
topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts.
Freeze. Remove from freezer 1 hour before serving. Refrigerate or
refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)
Source from luhu.jp
butter or margarine. Blend together and press in 13x9" pan. Bake for
20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the
peanut butter and 1 C confectioners sugar with electric mixer. Blend
in 1 C whilled topping with a spoon. Spread on cooled crust
carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on
top of first layer. 3rd Layer-Spread remaining whipped toppping on
top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped
topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts.
Freeze. Remove from freezer 1 hour before serving. Refrigerate or
refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)
Source from luhu.jp
Tags
Desserts