Peanut Butter Ho Ho Cake

1 Duncan Hines devils food cake mix
  1 cn Betty Crocker creamy deluxe Chocolate frosting
  1/2 c Butter; room temp
  5 TB Crisco
  1 c Sugar
  1/2 c Milk; room temperature
  3 TB Flour
  3/4 c Peanut butter
 
Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool.

 

Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled.

Peanut Butter Striped Delight

35 OREO Cookies

6 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1/3 cup  peanut butter

Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.