SUBMITTED BY: Rick Thompson
Chocolate Peanut Butter Pudding Dessert
Serves 14
1 cup all purpose flour
1/2 cup cold butter, cubed
1 1/2 cups chopped cashews, divided (you can substitute your favorite nut)
1 8oz package of cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners’ sugar
1 12oz container of frozen whipped topping, thawed, divided
2 2/3 cups cold milk
1 package instant chocolate pudding mix (3.9 oz)
1 package instant vanilla pudding mix (3.4 oz)
1 candy bar, milk chocolate, coarsely chopped
Place butter and flour in a food processor until mixture resembles coarse crumbs.
Add 1-cup cashews; pulse a few times until combined.
Press into a greased 13 x 9 x 2 inch baking dish.
Bake at 350 degrees F for 25-30 minutes or until golden brown.
Cool completely on a wire rack.
In a small mixing 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.
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