1 cup Kahlúa
4 (3.9-ounce) boxes Jell-O chocolate pudding mix
3 (8-ounce) containers Cool Whip
6 Skor candy bars
1. Bake the cake according to package directions for a 9′′ × 13′′ cake. Prick the top of the
baked cake with a fork and pour the Kahlúa over the cake. Let this soak in. It can be left this
way overnight.
2. Make the chocolate pudding according to the package directions.
3. To assemble the cake, crumble up half of the cake and place it on the bottom of a large
glass bowl. Layer half of the pudding, then half of the Cool Whip, then half of the Skor
candy bars, broken into small pieces. Repeat.Bob Evans Peanut Butter Pie
This no-bake pie is a winner for peanut better lovers.INGREDIENTS | YIELDS 1 PIE
1 (5-ounce) package Jell-O instant vanilla pudding
2 cups cold milk
½ cup whipped cream
1¼ cups creamy peanut butter
1 prebaked pie shell
1 (8-ounce) container Cool Whip
Chocolate syrup, for garnish
Crushed peanuts, for garnish
1. Whisk together pudding mix and milk in bowl until creamy. Add the whipped cream and
peanut butter and whisk until completely blended.
2. Pour into pie shell and cover with a generous layer of Cool Whip. Put in the freezer for 1
hour, until set.
3. Remove from freezer and drizzle with your favorite chocolate syrup and crushed peanuts.
4. Cover and chill for 2 hours.