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Peanut Butter Pudding Dessert

 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 King Arthur Unbleached 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

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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.
Nutritional 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.