Peanut Butter Fudge Mousse
Recipe: #21314
October 13, 2015
Categories: Desserts, Cakes, Puddings, Peanut, Oven Bake Vegetarian, Pudding Mix, Cake Mix, Chocolate, more
"Very rich and decadent. Needs to chill overnight."
Original is 12-15 servings
Ingredients
- BASE
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (218.8 g)
- Calories 542.7
- Total Fat - 35.2 g
- Saturated Fat - 13.5 g
- Cholesterol - 78.7 mg
- Sodium - 477.4 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 2.4 g
- Sugars - 33.5 g
- Protein - 14 g
- Calcium - 117.1 mg
- Iron - 1.2 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oven to 350 degrees F. Grease and flour the bottom ONLY of a 9 x 13-inch baking dish.
Step 2
In a large mixing bowl with electric mixer at medium speed, combine all the base ingredients and mix well. Spread the mixture evenly over the greased bottom of the baking dish and bake for 20 to 25 minutes. DO NOT OVER-BAKE! Remove from oven and let it cool.
Step 3
In a separate mixing bowl, combine peanut butter and powdered sugar together until crumbly at low speed of electric mixer. Set this aside.
Step 4
In another bowl, beat the cream cheese until smooth; then add the milk, Cool Whip and pudding and beat on low for 2 minutes with mixer. Pour half of this mixture over the cooled base and then sprinkle the peanut butter/sugar mixture over this. Layer again with the remaining pudding mixture and top with peanuts, pressing them into the mixture. Sprinkle with grated chocolate, cover with plastic wrap and refrigerate overnight before serving.
Step 5
Cut into squares to serve.
Tips
No special items needed.
0 Reviews
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