Peanut Butter Pudding Dessert

Ingredients

1 Cup Flour

½ Cup Cold Butter, Cubed

1½ Cups Chopped Cashews, Divided (optional)

(1) 8-oz. Package Cream Cheese, Softened

⅓ Cup Creamy Peanut Butter

1 Cup Powdered Sugar

(1) 12-oz. Carton Frozen Whipped Topping, Thawed, Divided

2⅔ Cups 2% Milk, Cold

(1) 3.9-oz. Package Instant Chocolate Pudding Mix

(1) 3.4-oz. Package Instant Vanilla Pudding Mix

(1) 1.55-oz. Milk Chocolate Candy Bar, Coarsley Chopped

Directions

① Preheat oven to 350°. 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 inito a greased 13x9-in. baking dish. Bake until golden brown, 25-28 minutes. Cool completely on a wire rack.

③ In a small bowl, beat the cream cheese, peanut butter and powdered 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 until soft-set, about 2 minutes. Spread over cream cheese layer. Top with remaining shipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.