Sunday, February 17, 2013

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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