Peanut Butter Pudding Dessert
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
YIELD: 16 servings.
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. This peanut butter lasagna is one of my favorite pudding desserts. —Barbara Schindler, Napoleon, Ohio
Ingredients
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1 cup all-purpose flour
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1/2 cup cold butter, cubed
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1-1/2 cups chopped cashews, divided
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1 package (8 ounces) cream cheese, softened
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1/3 cup creamy peanut butter
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1 cup confectioners' sugar
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1 carton (12 ounces) frozen whipped topping, thawed, divided
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2-2/3 cups cold 2% milk
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1 package (3.9 ounces) instant chocolate pudding mix
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1 package (3.4 ounces) instant vanilla pudding mix
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1 milk chocolate candy bar (1.55 ounces), coarsely chopped
Directions
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1.
Preheat oven to 350°. 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.
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2.
Press into a greased 13x9-in. baking dish. Bake until golden brown, 25-28 minutes. Cool completely on a wire rack.
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3.
In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
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4.
In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand until soft-set, about 2 minutes. 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.
Nutrition Facts
1 piece: 406 calories, 25g fat (13g saturated fat), 33mg cholesterol, 288mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 7g protein.
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