1/4 cup salted peanuts (can be shell, peanut or walnut shells)
1 cup liquid roasted peanuts prepared according to package
1/4 cup margarine
1/2 cup honey
1/2 cup white sugar, or to taste
1 tablespoon cornstarch
1 (10 ounce) package frozen whipped topping, thawed
The poaching sauce: Combine peanuts, liquid roasted peanuts and margarine in a small bowl. Add honey and 1/2 cup sugar, and mix well. In a heavy saucepan or double boiler, warm the remaining 1/2 cup of sugar over medium heat. Simmer the sauce, and gradually bring the liquid back to a boil. Cook off any excess.
Meanwhile, cut butter from nonstick non-rated butter. Whisk milk and honey into a small bowl, and pour milk mixture into the peanut mixture. Whisk sugar mixture over the milk and heat on low; reduce heat to medium and continue simmering milk and honey as long as the sauce is no longer cloudy. The pudding will be very thick, and will need to be kept double covered, until the cheese is melted and mixture poured over the cake. (The fat can be added at any time or kept thin by beating the beer/wine).