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

Peanut Butter Pudding Dessert

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Watch How to Make Peanut Butter Pudding Dessert
Peanut Butter Pudding Dessert
Prep Time
25 min
Cook Time
25 min
Yield
16 servings
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 2% 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
- 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.
- Press into a greased 13x9-in. baking dish. Bake until golden brown, 25-28 minutes. 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 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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