Peanut Butter Pudding Dessert |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I found this is an old TOH. I am always collecting Peanut Butter recipes for my friend Mindy. You will need to add extra time for chilling. Ingredients:
1 cup all-purpose flour |
1/2 cup cold butter, cubed |
1 1/2 cups chopped cashews, divided |
1 (8 ounce) package cream cheese, softened |
1/3 cup creamy peanut butter |
1 cup confectioners' sugar |
1 (12 ounce) carton frozen whipped topping, thawed, divided |
2 2/3 cups cold milk |
1 (4 ounce) package instant chocolate pudding mix |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (1 5/8 ounce) milk chocolate candy bars, coarsely chopped |
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 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
3. 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.
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.
5. Cover and refrigerate for at least 1 hour before serving.
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