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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. This peanut butter lasagna is one of my favorite pudding desserts. —Barbara Schindler, Napoleon, Ohio
  • Total Time
    Prep: 25 min. Bake: 25 min. + chilling
  • Makes
    16 servings


  • 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


  • 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.

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.
  • 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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    Average Rating:
    • Paige
      Jul 18, 2020

      Everyone thought I bought this at the Amish pie place! :)

    • rena 55
      Mar 27, 2020

      Tasty and easy to make. I chopped some peanut butter cups to sprinkle on top instead of the chocolate bar.

    • margiep03
      Jun 23, 2019

      A friend of mine gave me a recipe just like this in the late 80's but instead of cashews we used peanuts in the crust

    • sue
      Jun 13, 2019

      yummy, have made this without peanutbutter, great recipe to make your own, you do not need to use peanutbutter you can use other nut butters

    • Foxycook
      Jun 3, 2019

      What a great dessert! Cold, rich and delicious. It was a hit at our family get together this past Christmas. I'm already coming up with other flavor ideas. I will definitely make this again. Though the recipe says serves 16 , to present it properly to your guests, it should be cut into no more than 12 squares.

    • Jellybug
      May 2, 2019

      I am not a fan of peanut butter, but my whole family I made this easy to make dessert and my husband and grand kids loved it. I did taste the finished product, and I must say I liked it. Not too sweet. The only change I made was using pecans instead of cashews, hubby is not a fan!

    • Alice
      Jun 23, 2018

      I made the crust with Pecan sandies just after putting some butter on them I popped it in the oven.

    • bethsmoak
      May 18, 2018

      No comment left

    • Martha
      Apr 1, 2018

      No comment left

    • Ctebbe
      Feb 24, 2018

      No comment left