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Peanut Butter Pudding Dessert

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Peanut butter pudding dessert with creamy peanut butter, chocolate and vanilla pudding layers, whipped topping, and a crunchy cashew crust. A rich no fuss dessert perfect for gatherings.

Ingredients

1 cup all-purpose flour

1/2 cup cold butter, cubed

1 1/2 cups chopped cashews, divided

1 package (8 oz) cream cheese, softened

1/3 cup creamy peanut butter

1 cup confectioners’ sugar

1 carton (12 oz) frozen whipped topping, thawed, divided

2 2/3 cups cold 2% milk

1 package (3.9 oz) instant chocolate pudding mix

1 package (3.4 oz) instant vanilla pudding mix

1 milk chocolate candy bar (1.55 oz), coarsely chopped

Instructions

Preheat the oven to 350°F (175°C).

Prepare the crust: In a food processor, combine the flour and cubed butter. Pulse until the mixture resembles coarse crumbs.

Add 1 cup of the chopped cashews and pulse a few more times until the nuts are finely chopped and incorporated.

Press the crust mixture evenly into the bottom of a greased 13×9-inch baking dish.

Bake the crust for 25–28 minutes, or until lightly golden brown. Remove from the oven and let the crust cool completely on a wire rack.

Prepare the peanut butter layer: In a mixing bowl, beat the softened cream cheese, peanut butter, and confectioners’ sugar until smooth and fluffy.

Fold in 1 cup of the whipped topping, then spread the mixture evenly over the cooled crust.

Make the pudding layer: In another bowl, whisk together the chocolate pudding mix, vanilla pudding mix, and cold milk until smooth.

Let the pudding mixture sit for 2 minutes until slightly thickened, then spread it evenly over the peanut butter layer.

Add the topping: Spread the remaining whipped topping over the pudding layer.

Garnish: Sprinkle the chopped milk chocolate candy bar and the remaining 1/2 cup cashews over the top.

Chill the dessert in the refrigerator for at least 1 hour before serving to allow the layers to set.

Notes

If you don’t have a food processor, cut the butter into the flour using a fork or pastry cutter, then stir in finely chopped cashews.

For thicker dessert bars, use an 11×9-inch baking dish instead of a 13×9 pan.

Chill longer (2–3 hours) for cleaner slices when serving.

This dessert can also be frozen for 30 minutes before serving to keep it extra cold for summer gatherings.

Find it online: https://allrecipesmade.com/peanut-butter-pudding-dessert/