Recipe
Dessert
Peanut Butter Fudge Mousse
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Preheat oven to 350 degrees. Grease and flour bottom of a 9-by-13-inch pan.
- 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.
- 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.
- In mixing bowl, combine peanut butter and powdered sugar at low speed of electric mixer until crumbly. Set aside. Sprinkle over cream cheese mixture.
- Top with remaining pudding mixture. Sprinkle with 1/2 cup peanuts, pressing them into the pudding mixture. Sprinkle with grated chocolate.
- Cover and refrigerate overnight. Refrigerate leftovers.