Peanut Butter Fudge Mousse


Peanut Butter Fudge Mousse

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Servings and Ingredients

1 packet(s) devil's food cake mix
½ c. butter or margarine, melted
2 ½ c. milk, divided
1 egg
1 ¼ c. peanuts, divided
1 (8 oz) pkg cream cheese, softened
1 (5-1/2 oz) pkg instant vanilla pudding mix
2 ½ c. milk
1 (8 oz) tub frozen whipped topping, thawed
¾ c. peanut butter
1 ½ c. powdered sugar
1 (1 1/2 oz) bar milk chocolate, chilled and grated


  1. Preheat oven to 350 degrees. Grease and flour bottom of a 9-by-13-inch pan.
  2. Mix cake mix, melted butter, 1/4 cup milk, egg and 3/4 cup peanuts at medium speed of an electric mixer until well-blended. Spread evenly in prepared pan. Bake for 20 to 25 minutes. Cool.
  3. In another bowl, beat cream cheese until smooth. Beat in pudding mix and 2 1/2 cups milk. Beat at low speed of electric mixer for 2 minutes. Fold in whipped topping. Pour half over cooled base.
  4. In mixing bowl, combine peanut butter and powdered sugar at low speed of electric mixer until crumbly. Set aside. Sprinkle over cream cheese mixture.
  5. Top with remaining pudding mixture. Sprinkle with 1/2 cup peanuts, pressing them into the pudding mixture. Sprinkle with grated chocolate.
  6. Cover and refrigerate overnight. Refrigerate leftovers.