CMP Dessert


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My Mom’s absolute favorite ice cream treat was what is known as a “CMP” here in the Coal Region and surrounding areas — a popular ice cream sundae consisting of a scoop of vanilla (some people prefer chocolate) ice cream topped with “C” – Chocolate syrup, “M” – Marshmallow sauce, and “P” – Peanuts.  Some ice cream producers even make novelty cups of this beloved dessert that are available in grocery store freezers.

I never hear or see anything related to a CMP without fond memories of  my Mom and her love of them coming to mind. This dessert bar version of her beloved CMP sundae brings all the flavors together in an easy-to-make dessert that is sure to be a family pleaser.

I always sprinkle the top with chopped peanuts and, when serving individual pieces, drizzle with a little Hershey’s chocolate syrup as a garnish and to mimic the ice cream sundae even more. This is a budget and kid-friendly recipe and makes a 13″ x 9″ pan of yum.

CMP Dessert

Recipe by A Coalcracker in the KitchenCourse: DessertsCuisine: Pa. Dutch, Coal regionDifficulty: Easy

Ingredients

  • First Layer
  • 2 cups graham cracker crumbs

  • 1/2 cup butter, melted

  • 1/2 cup chopped peanuts

  • 1/2 cup peanut butter

  • 8 ounces cream cheese softened

  • 1 cup confectioners (powdered) sugar

  • 8 ounces Cool Whip

  • Second Layer
  • 1 (3 1/2 ounce) package instant chocolate pudding mix

  • 1 (3 1/2 ounce) packages instant vanilla pudding

  • 2 and 3/4 cups cold milk

  • Third Layer
  • 12 ounces Cool Whip, partially thawed

  • 2/3 cup marshmallow cream (Fluff, Kraft, etc.)

  • 3 tablespoons chopped peanuts, if desired to garnish

  • Chocolate syrup for garnish if desired

Directions

  • Crust
  • Mix graham crumbs, melted butter and chopped peanuts together in bowl.
  • Press into bottom of 13″ x 9″ baking pan. Bake at 350 for 15 minutes.
  • Remove from oven and allow to cool completely.
  • First Layer
  • Cream peanut butter and cream cheese.
  • Beat in sugar.
  • Blend in 8 oz thawed whipped topping.
  • Spoon scattered dollops on to cooled crust and gently spread evenly over the crust.
  • Second Layer
  • Beat both pudding mixes together with the milk until thick.
  • Spoon scattered dollops on top of first layer and gently spread evenly.
  • Third Layer
  • Beat 12 ounces partially thawed whipped topping with marshmallow fluff and spoon scattered dollops over 2nd layer. Gently spread evenly over 2nd layer.
  • Sprinkle with chopped peanuts if desired.
  • Drizzle lightly with chocolate syrup if desired.
  • Chill at least 2 hours before serving. Store in refrigerator.
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