CMP Cake

Serves: 8

Ingredients:

Preparation:

Mix all crust ingredients together and press into bottom and sides of a 13" x 9" pan. Bake at 350°F for 15 minutes. Cool completely.

Prepare the first layer by creaming peanut butter and cream cheese together, then beating in the sugar. Blend in thawed non-dairy topping. Spoon dollops onto cooled crust and then gently spread to cover crust.

Then, prepare the second layer. Beat pudding mix packets and milk until thickened. Spoon dollops into your pan and spread gently.

Next, prepare the third layer. Beat topping with marshmallow cream, spread more dollops onto the second layer, and gently spread. Finally, sprinkle peanuts over the top. Chill at least 1 hour before serving and store in the refrigerator.

Crust:

  • 1/2 cup unsalted peanuts, finely chopped
  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs

First Layer:

  • 1/2 cup peanut butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 8 oz non-dairy topping (such as Cool Whip), thawed

Second Layer:

  • 2 (3–1/2 oz) packets instant chocolate pudding mix
  • 2–3/4 cups cold whole milk

Third Layer:

  • 8 oz non-dairy topping, thawed
  • 1 cup marshmallow cream
  • 4–6 Tbsp chopped salted or unsalted peanuts

Cook's Notes

If you're from upstate Pennsylvania, you know what CMP stands for, because you've probably ordered a CMP sundae once or twice. My mom was raised in Mahanoy City, PA, and we spent many happy summers in the coal regions when we were kids. One highlight was going to Heisler's Dairy to play miniature golf under the pretty lights at night, and finish it off with their famous ice cream.

A CMP is a sundae that starts with vanilla or chocolate ice cream (I've been known to go a little wild and sometimes substitute peanut butter swirl), topped with chocolate sauce, marshmallow sauce, and crushed peanuts. A CMP!

I recently rediscovered my mom's recipe for CMP cake, a super easy treat, perfect for your summer entertaining. Since it starts with a crust baked in the oven and ends chilled in the fridge, it's perfect for my Belleek Everyday Pan, or—of course—your bakeware from Temp-tations®.

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Recipe provided by Jane Treacy.