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Chocolate Peanut Butter Torte

Tami Richey


  • 2 cups vanilla wafer crumbs
  • 1/3 cup butter, melted
  • 1 cup peanuts, finely chopped, divided
  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup peanut butter
  • 4 cups cool whip, divided
  • 3 cups cold milk
  • 2 packages (3.9 oz. each) instant chocolate pudding mix
  • 1 chocolate bar, shaved


  1. Combine wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 9x13 baking dish. Bake at 350° for 8-10 minutes until lightly browned. Cool.
  2. In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Fold in 2 cups cool whip. Spread over crust.
  3. In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Carefully spread over cream cheese layer. 
  4. Cover and refrigerate 4-6 hours. Just before serving, carefully spread remaining cool whip over the pudding layer. Sprinkle with chocolate shavings and remaining peanuts.

Servings: 24