Menu

Peanut Butter Pudding Dessert

48 reviews
Total Time
Prep: 25 min. Bake: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Barbara Schindler, Napoleon, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Now Trending


Test Kitchen Tips
  • 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.
  • 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.
  • Check out 45 more reasons to get your peanut butter fill.

    • Watch How to Make Peanut Butter Pudding Dessert

    Test Kitchen Approved

    Peanut Butter Pudding Dessert

    Contest Winner
    48 reviews
    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
    Text Ingredients

    Directions

    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.
    2. Press into a greased 13x9-in. baking dish. Bake until golden brown, 25-28 minutes. 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 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.

    Loading Popular in the Community
    Loading Reviews