Peanut Butter Pudding Dessert

Ingredients

1. 1 cup all-purpose flour
2. 1/2 cup cold butter, cubed
3. 1-1/2 cups chopped cashews, divided
4. 1 package (8 ounces) cream cheese, softened
5. 1/3 cup creamy peanut butter
6. 1 cup confectioners' sugar
7. 1 carton (12 ounces) frozen whipped topping, thawed, divided
8. 2-2/3 cups cold milk
9. 1 package (3.9 ounces) instant chocolate pudding mix
10. 1 package (3.4 ounces) instant vanilla pudding mix
11. 1 milk chocolate candy bar (1.55 ounces), coarsely chopped

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Directions

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.

Tips

1. 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.
2. 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.
3. Check out 45 more reasons to get your peanut butter fill.

 

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