The recipe I have for you today might be one of our most indulgent yet. Named after the peanut farmer himself, this Jimmy Carter Cake is loaded with rich peanut butter, chocolate pudding, and creamy whipped topping. It’s a guaranteed crowd pleaser no matter the occasion and it’s surprisingly easy to whip together. Let’s get into how it’s made…
Ingredients
- 1 cup dry-roasted peanuts
- 3 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- 2/3 cup creamy peanut butter
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons vanilla
- 1 (8 oz) block cream cheese, room temperature
- 16 oz frozen whipped topping, divided
- 1 (5.1 oz) package instant chocolate pudding mix
- 3 cups whole milk
- 1/2 cup mini chocolate chips
- additional peanuts for decorating
Preparation
- Preheat oven to 350 degrees F.
- For the crust: Add peanut to food processor and pulse until roughly chopped. Add graham cracker crumbs, granulated sugar, and melted butter to the food processor and pulse until evenly combined.
- Transfer crust mixture into a 9×13-inch baking dish and press into a thin, even layer to form a crust. Bake for 8-10 minutes or until lightly golden.
- Allow crust to cool as you make the fillings.
- For the peanut butter layer: Add peanut butter, brown sugar, vanilla extract, and cream cheese to a large bowl. Mix for about 1 minute, or until smooth. Gently fold in half of the whipped topping until just combined, then spread mixture over the cooled crust.
- For the chocolate layer: In a large bowl, add pudding mixture and milk. Mix until the pudding begins to thicken, about 1-2 minutes. Gently spread the chocolate mixture over the peanut butter layer.
- Spread the remaining whipped topping over the pudding and garnish with chocolate chips and additional peanuts.
- Tightly cover and place in fridge for at least 2 hours to fully set.
