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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/peanut-butter-pudding-dessert-recipe/