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    Peanut Butter Pudding Dessert


    Source of Recipe


    net

    List of Ingredients




    Peanut Butter Pudding Dessert

    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


    Recipe
    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. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.

    In a small mixing 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

    Recipe
 

 

 

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