CMP (Chocolate, Marshmallow and Peanut) Cake

Recipe By:
Blueberry
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C M P Cake
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  • Total Time 20 min Ico-add
  • Yield 2 Servings
  • Level Easy

A simple triple decker cake recipe featuring layers of cream cheese, pudding and marshmallow cream and then garnished with peanuts and chocolate chips.
 

Ingredients

  • For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter (margarine), room temperature
  • 1/2 cup peanuts, chopped
  • For the first layer:
  • 1/2 cup peanut butter
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 8 ounces frozen non-dairy topping, partially thawed
  • For the second layer:
  • 1 (3 1/2 ounce) package instant chocolate pudding mix
  • 1 (3 1/2 ounce) package instant vanilla pudding
  • 2 3/4 cups cold milk (2 percent or whole)
  • For the third layer:
  • 12 ounces frozen non-dairy topping, partially thawed
  • 2/3 cup marshmallow cream
  • For topping:
  • 3 tablespoons peanuts, chopped
  • Mini chocolate chips
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Directions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. To make the crust: Mix graham cracker crumbs, butter and chopped peanuts together in a bowl. Press into bottom of 13 x 9 inch baking pan. Bake for 15 minutes then remove from oven and allow to cool, about 30 minutes.
  3. 3. To make first layer: Cream the peanut butter and cream cheese then beat in the sugar. Blend in whipped topping. Spread the mixture evenly over the cooled crust.
  4. 4. To make second layer: Beat pudding mixes and milk until thick. Gently spoon the pudding on top of the first layer.
  5. 5. To make third layer: Mix the whipped topping with the marshmallow and spread it evenly on top of the second layer.
  6. 6. Garnish the top of the cake with the chopped peanuts and chocolate chips. Chill at least 1 hour before serving. Store in refrigerator.
 
 
  • Did you know?

    The CMP Cake is an offshoot of the chocolate, marshmallow and peanut sundae which originated in Pennsylvania, making it's appearance at least by the 1970s.