Zutaten für Drumstick Torte
- Vanilla Wafers
- Spanish Peanut
- ½ cup melted margarine
- 8 ounces cream cheese (softened)
- ½ cup powdered sugar
- Crunchy Peanut Butter
- 5 cups whipped topping (Cool Whip or equivalent)
- Instant Chocolate Pudding Mix
- 2 cups milk
- Hershey Bars
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Zubereitung von Drumstick Torte
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups chocolate wafer crumbs, 1 cup chopped nuts (e.g., peanuts), and ½ cup melted margarine. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 13x9 inch baking pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- In a separate bowl, beat together 8 ounces cream cheese (softened), ½ cup powdered sugar, and ½ cup creamy peanut butter until smooth and creamy.
- Gently fold in 2 cups whipped topping (Cool Whip or equivalent).
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, prepare instant chocolate pudding according to package directions (usually with 2 cups of milk).
- Spread the prepared pudding evenly over the cream cheese layer.
- Refrigerate for at least 10 minutes to allow the layers to set slightly.
- Top with 3 cups whipped topping.
- Sprinkle with 1 cup chopped nuts and ½ cup shaved chocolate.
- Freeze for 1-2 hours, then refrigerate for 1 hour before serving to allow the torte to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
228 g
Sugar
1471g
Fat
1023g
Carbs
177g
