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Ingredientes
- 2 c. crushed vanilla wafer cookies
- 2 c. Spanish peanuts
- 1/2 c. melted butter
- 1 c. powdered sugar
- 8 ounce. pkg. cream cheese
- 5 c. whipped topping
- 1/2 c. crunchy peanut butter
- 2 sm. boxes instant chocolate pudding
- 2 c. cool lowfat milk
- 2 Hershey bars
Direcciones
- 1st Layer: 2 c. crushed vanilla wafer cookies, 1 c. Spanish peanuts and 1/2 c. melted butter. Mix all ingredients and pat into 9x13 inch pan. Bake at 350 degrees for 10 min; let cold.
- 2nd Layer: 1 c. powdered sugar, 8 ounce. package cream cheese, 2 c. whipped topping and 1/3 c. crunchy peanut butter. Mix together sugar, cream cheese and peanut butter till creamy. Mix in whipped topping. Spread mix on cooled crust.
- 3rd Layer: 2 small boxes instant chocolate pudding and 2 c. cool lowfat milk. Mix ingredients till mix stiffens. Spread on top of second layer.
- 4th Layer: Spread more whipped topping over entire cake till well covered (about 3 c.). Sprinkle 1 c. crushed Spanish peanuts and 2 Hershey bars (shredded) over the top. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 12 servings | |
| Calories 658 | |
| Calories from Fat 370 | 56% |
| Total Fat 42.65g | 53% |
| Saturated Fat 16.91g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 367mg | 15% |
| Potassium 436mg | 12% |
| Total Carbs 59.57g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 38.3g | 26% |
| Protein 14.7g | 24% |
