Peanut Butter Pudding Dessert Squares

Preheat oven to 350F. Need food processor, 13” x 9” pan, sm. bowl, med. bowl

Ingredients:

  • 1 cup flour
  • ½ cup cold butter
  • 1 cup (+ extra for sprinkling) cashews
  • 1 pkg cream cheese
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1 carton (12 oz) frozen whipped topping
  • 2% milk for pudding mixes
  • 1 pkg instant chocolate pudding mix
  • 1 pkg instant vanilla pudding mix
  • Chopped chocolate for sprinkling

Method:

In food processor, combine flour and cold butter. Pulse until coarse crumbs form. Add 1 cup cashews and pulse again. Press the mixture into the 13” x 9” pan and bake at 350 degrees until golden brown – 25 to 28 minutes.

Cool completely on a wire rack.

In a small bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spoon over the cooled crust.

In large bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for about 2 minutes until soft-set. Spread over the cream cheese layer. Top with the rest of the whipped topping.

Sprinkle with the chopped chocolate and the remaining cashews.

Cover and refrigerate for a minimum of 1 hour before serving.

Peanut Butter Pudding Dessert Squares

Preheat oven to 350F. Need food processor, 13” x 9” pan, sm. bowl, med. bowl

Ingredients:

  • 1 cup flour
  • ½ cup cold butter
  • 1 cup (+ extra for sprinkling) cashews
  • 1 pkg cream cheese
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1 carton (12 oz) frozen whipped topping
  • 2% milk for pudding mixes
  • 1 pkg instant chocolate pudding mix
  • 1 pkg instant vanilla pudding mix
  • Chopped chocolate for sprinkling

Method:

In food processor, combine flour and cold butter. Pulse until coarse crumbs form. Add 1 cup cashews and pulse again. Press the mixture into the 13” x 9” pan and bake at 350 degrees until golden brown – 25 to 28 minutes.

Cool completely on a wire rack.

In a small bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup of the whipped topping. Spoon over the cooled crust.

In large bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for about 2 minutes until soft-set. Spread over the cream cheese layer. Top with the rest of the whipped topping.

Sprinkle with the chopped chocolate and the remaining cashews.

Cover and refrigerate for a minimum of 1 hour before serving.