|A layered pudding dessert with a shortbread type crust, topped with a peanut butter cream cheese layer, then pudding and topped with whipped topping.|
Jimmy Carter CakeIf you're not a fan of the namesake, don't let that discourage you from trying this dessert, because frankly it is awesome! I'm pretty sure the dessert was born out of the 70s, and like all the other layered desserts, it has the press in crust, the layers of cream cheese and pudding and topped with whipped cream. The one difference is that this one has peanuts and peanut butter and if you love peanut butter, you will adore this. Perfect for big events, parties, potlucks and the like, if you dislike Mr. Carter, just name it something else! For those searching out this dessert on the internet, that is the name that they are looking for so I have to keep the name.
I don’t know why this is called a cake because there isn't anything cakey about it. This dessert is sort of a take on the popular chocolate pudding or fruit filled, cream cheese and whipped topping desserts out there that go by a variety of names, some more racy than others, except that this one includes peanuts and peanut butter, and it is named after that Georgia peanut farmer (who also just happened to be our 39th president) Jimmy Carter, instead of that other very popular and lovely 3-letter word that it claims to be "better than!"
This dessert isn’t so much complicated as it is involved because of all the individual layers. Several dishes are going to be sacrificed to the dishwasher in the making of it. All I can say is clean as you go. Well you almost have to unless you have several mixer bowls for your KitchenAid, which I don't. But anyway, I'm here to tell ya – it really is so worth it. This is simply delicious!
So let's get started shall we? Here's how to make it.
Chop up 2/3 cup of peanuts, mix them with a cup of flour and cut in a stick of cold butter, press that into the bottom of a 9 x 13 inch baking pan and bake at 350 degrees for 20 minutes. Cool completely. This produces a very thin bottom crust. If you like your crust a bit more substantial, and especially if your pan is slightly larger, you will probably need to make a 1-1/2 to double bottom crust.
Cream together a cup of peanut butter, a block of cream cheese and a cup of powdered sugar and layer that on top of the crust. Don't you just want a spoon of that peanutty goodness right there? Guess what? You can! This actually makes a great dip for fruit. Loosen it up with a little cream, half and half of milk to desired consistency then serve with some cut up fruit. Yummy!
Whisk the two puddings together and then whisk in the milk. Spread that on top of the peanut butter layer. I forgot to grab a picture of that peanut butter layer by itself...oops! But you get the picture, right?
Spread that pudding layer completely out over that peanut butter layer. (Don't you hate how grainy looking instant pudding can be?)
Now, whip up the heavy cream - or use Cool Whip - and spread that creamy, sweet decadence all over the top of that pudding layer.
Sprinkle some extra chopped nuts all over the top.
Use a microplane grater to finely grate some good dark chocolate on top.
Scatter some cherries around on top if you like. Go ahead, do it. You know you want to. They look too cute! Stick the whole thing in the fridge to set and chill for several hours before serving. If you can stand it. I'll bet you won't be able to.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Jimmy Carter Cake©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 6 hours | Yield: About 12 servings
- 2/3 cup of dry roasted peanuts, chopped
- 1 cup of all purpose flour
- 1/2 cup (1 stick) of unsalted cold butter
- 1 cup creamy peanut butter
- 1 (8 oz.) package cream cheese
- 1 cup of powdered sugar
- 1 cup of heavy cream
- 1 tablespoon of granulated sugar
- 1 small package instant pudding, vanilla flavor
- 1 small package instant pudding, chocolate flavor
- 2-3/4 cup of milk
- Extra chopped peanuts for garnish, optional
- Chocolate for grating, optional
- Maraschino cherries, optional
Combine peanuts and flour and cut in butter; press out into a 9 x 13 inch baking pan. Bake at 350 degrees F for 20 minutes; set aside and cool completely. Put crust in fridge to chill further.
Cream the peanut butter, cream cheese and powdered sugar together. Carefully spread on top of the crust layer. Put in fridge to chill.
Whisk puddings together, add milk and whisk for about 2 minutes or until pudding begins to thicken. Carefully spread pudding on top of the peanut butter & cream cheese layer, taking care not to disturb the peanut butter layer. Put in fridge to chill.
Chill mixer bowl and beater in the freezer. Whip heavy cream on medium low speed until it begins to thicken. Add sugar, increase speed to medium high and whip until soft peaks form. Do not overbeat. Carefully spread the whipped cream over the pudding layer taking care not to disturb the pudding layer. Sprinkle with chopped nuts and grate chocolate over top. Dot with cherries.
Refrigerate 4 to 6 hours or overnight before serving.
Cook's Notes: This produces a very thin bottom crust. If you like your crust a bit more substantial, and especially if your pan is slightly larger, you will probably need to make a 1-1/2 to double bottom crust. A non-dairy topping such as Cool Whip can be substituted here – if so, omit the heavy cream and sugar and simply spread the topping out on top of the pudding layer. For testing purposes, I used regular salted Planter's dry roasted peanuts, White Lily flour, Jif creamy peanut butter, Philadelphia cream cheese and Jello brand instant pudding.
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Posted by Mary on September 11, 2012Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.