Peanut Butter Pudding Dessert

• Vegetarian

• Condiments

  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 package Chocolate pudding mix, instant
  • 1 cup Confectioners' sugar
  • 1 carton Topping, frozen whipped
  • 1 package Vanilla pudding mix, instant

• Nuts & Seeds

  • 1 1/2 cups Cashews

• Dairy

  • 1/2 cup Butter
  • 1 package Cream cheese
  • 2 2/3 cups Milk

• Desserts

  • 1 Milk chocolate candy bar (1.55 ounces

Found on tasteofhome.com

Description

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 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

• Directions 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 13-in. x 9-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: 12-16 servings. Test Kitchen Tips Speed up softening time by removing cream cheese from the cardboard packaging. 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. Fresh whipped cream also works great. 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. Originally published as Peanut Butter Pudding Dessert in Taste of Home December/January 2007, p28 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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