- 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
- 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.
Reviews forPeanut Butter Pudding Dessert
"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!"
"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!!???"
"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."
"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?"
"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!"
"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!"
"Ikdrn whipping one cup of heavy cream should be enough."
"how much real whipped cream should be used instead of cool whip?"
"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"
"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."