Peanut Butter Pudding Dessert Recipe

5 46 52
Peanut Butter Pudding Dessert Recipe
Peanut Butter Pudding Dessert Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Pudding Dessert Recipe

Read Reviews
5 46 52
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 13x9-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: 16 servings.

Test Kitchen Tips
  • Speed up softening time by removing cream cheese from the cardboard packaging.
  • This recipe is extremely adaptable. Swap in your favorite pudding mix flavors, use almond butter in place of peanut, or play around with dark or white chocolate bars.
  • Fresh whipped cream also works great.
  • Freeze for 20 to 30 minutes to keep this dessert nice and cold en route to summer parties. You may find yourself as smitten as we are with the semi-frozen texture, which is perfect for hot days.
  • Originally published as Peanut Butter Pudding Dessert in Taste of Home December/January 2007, p28

    Nutritional Facts

    1 piece: 408 calories, 25g fat (13g saturated fat), 37mg cholesterol, 416mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 7g protein.

    • 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
    1. 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.
    2. Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
    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.
    4. 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: 16 servings.

    Test Kitchen Tips
  • Speed up softening time by removing cream cheese from the cardboard packaging.
  • This recipe is extremely adaptable. Swap in your favorite pudding mix flavors, use almond butter in place of peanut, or play around with dark or white chocolate bars.
  • Fresh whipped cream also works great.
  • Freeze for 20 to 30 minutes to keep this dessert nice and cold en route to summer parties. You may find yourself as smitten as we are with the semi-frozen texture, which is perfect for hot days.
  • Originally published as Peanut Butter Pudding Dessert in Taste of Home December/January 2007, p28

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    Reviews forPeanut Butter Pudding Dessert

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    MY REVIEW
    Denise904 User ID: 7728139 271747
    Reviewed Aug. 14, 2017

    "Made this for the first Packer pre-season game party of the year. Wrote "Go Pack Go!" with the cashew and chocolate pieces on top. It was devoured!! Absolutely delish!"

    MY REVIEW
    Sheryl User ID: 9001554 269394
    Reviewed Jul. 13, 2017

    "I've made this dessert without cashews and peanut butter for decades. I use well-chopped walnuts and everything else. I also melt the butter on 50% power and let it cool a bit. So much better and easier. I just now made it with the peanut butter. FANTASTIC. Cannot wait for the next family function. It will be devoured!! For right now, its all MINE!!???"

    MY REVIEW
    2124arizona User ID: 845443 268335
    Reviewed Jun. 24, 2017

    "The problem with this recipe is once you get started you don't know when to stop. This one of the sweet indulging recipe you owe yourself once in a while."

    MY REVIEW
    kanener User ID: 1405005 268105
    Reviewed Jun. 18, 2017

    "I take it you mix BOTH the pudding mixes together, which is what I did, but it took a long time for them to thicken. Much longer than if they had been made singly. Also....Why cashews when it is a peanut butter treat? Wouldn't peanuts meld the taste better and be a lot less expensive?"

    MY REVIEW
    Anne Bernadette User ID: 5097561 267746
    Reviewed Jun. 8, 2017

    "I made this for my prayer group of 9 men and women and there wasn't a crumb left on any plate. The compliments were many and several asked for the recipe. I made this exactly as posted except that I do not have a food processor. I used a pastry cutter for the butter and flour and hand-chopped the cashews. I have been asked to provide dessert for a family gathering in the near future. This dessert is definitely the one I'll be making. Thank you, Barbara, for a marvelous recipe!"

    MY REVIEW
    kenyadthomas User ID: 4049321 265535
    Reviewed May. 5, 2017

    "changde: I believe a blender may work, as long as it has a 'pulse' function. Also, you might be able to use a pastry cutter to cut the butter into the flour (like when you're making biscuits from scratch). As for the cashews, your best bet is probably to just measure them into a Ziploc bag and pulverize them with a heavy skillet or rolling pin and then incorporating them with the flour mixture. I hope this helps!"

    MY REVIEW
    sstetzel User ID: 158954 265506
    Reviewed May. 4, 2017

    "Ikdrn whipping one cup of heavy cream should be enough."

    MY REVIEW
    lkdrn User ID: 7702191 265480
    Reviewed May. 3, 2017

    "how much real whipped cream should be used instead of cool whip?"

    MY REVIEW
    shar6024 User ID: 1138668 253892
    Reviewed Sep. 9, 2016

    "This was delicious. My kids loved it and so easy. Took this to a pot luck and brought home an empty dish. This is a keeper"

    MY REVIEW
    lvarner User ID: 35803 253670
    Reviewed Sep. 4, 2016

    "This is easy and yummy! I love this recipe. The cashews are great, but I've also substituted chopped peanuts for them with great results too."

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