Peanut Butter Pudding Dessert Recipe

Introduction

This Peanut Butter Pudding Dessert is a delightful combination of crunchy, creamy, and chocolatey layers that come together in a simple yet impressive treat. With a buttery cashew crust, a smooth peanut butter layer, and rich pudding topped with whipped cream and candy, it’s perfect for any occasion.

Ingredients

• 1 cup all-purpose 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 confectioners’ sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2-2/3 cups cold 2% 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

Instructions

1. Step 1: Preheat the oven to 350°F. In a food processor, combine the flour and cubed butter. Pulse until the mixture resembles coarse crumbs. Add 1 cup of cashews and pulse a few more times until they are chopped and incorporated. If you don’t have a food processor, use a fork or pastry cutter to cut the butter into the flour, then finely chop the cashews by hand and mix them in.
2. Step 2: Press the crust mixture firmly into the bottom of a greased 13×9-inch baking dish. Bake for 25 to 28 minutes or until golden brown. Remove from the oven and let the crust cool completely on a wire rack before adding the next layers.
3. Step 3: In a mixing bowl, beat the softened cream cheese with peanut butter and confectioners’ sugar until smooth and fluffy. Gently fold in 1 cup of the thawed whipped topping, then spread this mixture evenly over the cooled crust.
4. Step 4: In a separate bowl, whisk together the chocolate and vanilla pudding mixes with cold milk until smooth. Let it stand for two minutes until the pudding thickens. Spread this pudding layer evenly over the peanut butter layer.
5. Step 5: Spread the remaining whipped topping over the pudding layer. Sprinkle with the chopped candy bar and the remaining 1/2 cup cashews. Cover tightly and refrigerate for at least one hour to allow the layers to set.

Tips & Variations

• For a thicker crust, use an 11×9-inch baking dish instead of a 13×9-inch.
• If you don’t have cashews, walnuts or pecans make great substitutes for the crust and topping.
• To keep the dessert extra cold for outdoor events, freeze it for 30 minutes before serving.
• Try using crunchy peanut butter for added texture in the peanut butter layer.

Storage

Store this dessert covered in the refrigerator for up to 3 days. When ready to serve, you can let it sit at room temperature for a few minutes for easier slicing. Avoid freezing after assembly, as the whipped topping may change texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the dessert a day in advance. Just keep it covered and refrigerated until ready to serve to allow the layers to set properly.

Can I use a different type of nut for the crust?

Absolutely. Walnuts, pecans, or almonds can be used instead of cashews, depending on your preference or what you have on hand.

Peanut Butter Pudding Dessert Recipe

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4.8 from 80 reviews

A delicious layered Peanut Butter Pudding Dessert featuring a buttery cashew crust, creamy peanut butter and cream cheese layer, smooth chocolate and vanilla pudding, topped with whipped topping, chopped candy bar pieces, and nuts. This no-fuss dessert is perfect for potlucks or family gatherings, combining rich flavors and textures for a satisfying treat.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 48 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 1 cup chopped cashews, divided

Peanut Butter Layer

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners’ sugar
• 1 cup frozen whipped topping, thawed (divided from 12 ounces)

Pudding Layer

• 2–2/3 cups cold 2% milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix

Topping

• Remaining frozen whipped topping from 12 ounces carton (about 11 ounces)
• 1 milk chocolate candy bar (1.55 ounces), coarsely chopped
• 1/2 cup chopped cashews (remaining portion)

Instructions

1. Make the crust: Preheat the oven to 350°F. In a food processor, combine the flour and cubed cold butter. Cover and pulse until the mixture resembles coarse crumbs. Add 1 cup of the chopped cashews and pulse a few more times until evenly incorporated. If you don’t have a food processor, use a fork or pastry cutter to cut the butter into the flour until coarse crumbs form, then fold in the chopped cashews with a knife.
2. Bake the crust, then cool: Press the crust mixture evenly into the bottom of a greased 13×9-inch baking dish. Bake for 25 to 28 minutes or until the crust turns golden brown. Remove and let cool completely on a wire rack before proceeding with the next layer. Using an 11×9-inch pan can result in thicker dessert bars.
3. Make the peanut butter layer: In a mixing bowl, beat the softened cream cheese, peanut butter, and confectioners’ sugar together until fluffy and smooth. Gently fold in 1 cup of the thawed whipped topping. Spread this mixture evenly over the cooled crust layer.
4. Make the pudding layer: In a separate bowl, whisk together the chocolate and vanilla instant pudding mixes with the cold milk until smooth. Let the mixture stand for 2 minutes to thicken. Then, spread this pudding layer evenly over the peanut butter layer.
5. Add the toppings and chill: Spread the remaining whipped topping over the pudding layer. Sprinkle the chopped milk chocolate candy bar pieces and the remaining 1/2 cup chopped cashews evenly on top. Cover the dish tightly and refrigerate for at least 1 hour to allow the layers to set fully. For extra chill at summer gatherings, freeze for at least 30 minutes prior to serving.

Notes

• If you prefer a thicker bottom crust, use an 11×9-inch pan instead of a 13×9-inch pan.
• No food processor available? Use a fork or pastry cutter for the crust and chop cashews finely with a knife.
• Chilling the dessert in the freezer for 30 minutes before serving during warm weather helps keep it cold longer.
• Make sure the cream cheese is softened for easier mixing and smoother peanut butter layer.
• You can substitute cashews with chopped peanuts if desired for a different nutty flavor.

Keywords: Peanut Butter Pudding, Layered Dessert, Cashew Crust, Cream Cheese Peanut Butter Dessert, No-Bake Pudding Dessert