1 1/2 cups evaporated milk
1/2 cup butter
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
1 1/2 cups peanut butter
1 (7 ounce) can evaporated milk
2 (7 ounce) jars marshmallow creme
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 cup chopped nuts
1 (8 ounce) jar marshmallow creme
1 (1 ounce) package instant vanilla pudding mix
1 lemon cake mix
1 egg white
1 (3 ounce) package instant lemon custard mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
Bring a large pot of water to a boil. Add evaporated milk and stir continuously until mixture thickens. Reduce heat to medium; boil, stirring constantly, for 1 minute or until thick. Add butter, 1 cup brown sugar, peanut butter and 1 1 1 1/2 cups marshmallow creme and stir until mixture is thickened. Stir in marshmallow creme and lemon cake mix. Bring mixture to a boil over medium heat, stirring constantly.
Pour filling into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until filling is bubbly and cake springs back when touched. Cool completely. Chill in refrigerator. Spread custard filling over filling and drizzle lemon sherbet over top. Chill in refrigerator. Frost top and sides. Chill in refrigerator. Spread remaining lemon sherbet over filling.
Remove from refrigerator. Discard marshmallow creme and lemon sherbet. Spread cream cheese filling over filling. Chill in refrigerator. Pour custard filling over filling. Frost top and sides. Frost top and sides. Chill in refrigerator. Cut cake into 3 inch squares.
Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Homemade, of course! Yum Yum. Thanks for the walk down memory lane:-)
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