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Peanut Butter Pudding Dessert

Here's a fun, layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. —Barbara Schindler, Napoleon, Ohio

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

2 of 2

Peanut Butter Pudding Dessert (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 408 calories, 25 g fat (13 g saturated fat), 37 mg cholesterol, 416 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g protein.