Peanut Butter Pudding Dessert Recipe

12-16 ServingsPrep: 25 min. Bake: 25 min. + chilling

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 1-1/2 cups chopped cashews, divided
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2-2/3 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Directions

• Place flour and butter in a food processor; cover and process until
• mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few
• times until combined.

• Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for
• 25-28 minutes or until golden brown. Cool completely on a wire rack.

• In a small bowl, beat the cream cheese, peanut butter and
• confectioners' sugar until smooth. Fold in 1 cup whipped topping.
• Spoon over crust.

• In another bowl, whisk milk and both pudding mixes for 2 minutes. Let
• stand for 2 minutes or until soft-set. Spread over cream cheese
• layer. Top with remaining whipped topping. Sprinkle with chopped
• candy bar and remaining cashews. Cover and refrigerate for at least
• 1 hour before serving. Yield: 12-16 servings. 

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