Isaacs' Home Recipes Main Dessert Recipes Peanut Butter Pudding Dessert

Peanut Butter Pudding Dessert

1 cup 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 powdered 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

Place flour and butter in food processor.
Cover and process until mixture resembles course crumbs.
Add 1 cup cashews; pulse a few times until combined.
Press into a greased 13x9x2" baking dish.
Bake at 350 degrees for 25-28 minutes or until golden brown.
Cool completely on wire rack.
In a small mixing bowl, beat the cream cheese, peanut butter and powereded
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.

*12-16 servings

(Taste of Home - December/January 2007)