Here at 12 Tomatoes we love a layered dessert. And 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…
The only layer that will need to be baked in this recipe is the crust. It comes together with graham cracker crumbs, chopped roasted peanuts, sugar, and butter. Using a food processor here will make your life easier, but you can also chop the peanuts by hand if need be. Once it’s evenly mixed, press the mixture into a large baking dish and bake it for about 10 minutes or until it’s just starting to turn golden in color.
Next up is the peanut butter layer. This filling is a mixture of peanut butter, brown sugar, vanilla extract, cream cheese, and whipped topping. Spread it over the cooled crust and then start on the chocolate layer. This is made with a simple box of instant chocolate pudding and milk (aka the directions on the packaging). Gently spread the pudding over the peanut butter mixture and then top it all off with some more whipped topping. If you’re feeling fancy, sprinkle on mini chocolate chips and more peanuts for the final touch!
Jimmy Carter Cake
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 9x13-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.
Recipe adapted from Southernliving.com
