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Peanut Butter Pudding Dessert Recipe

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4.2 from 73 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 16 servings

Description

This Peanut Butter Pudding Dessert is a luscious layered treat featuring a buttery cashew crust, a creamy peanut butter and cream cheese layer, topped with smooth chocolate and vanilla pudding, whipped topping, chopped cashews, and milk chocolate candy bar bits. Perfectly chilled, this dessert offers a delightful texture contrast and rich flavors that are sure to please any crowd.

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1 1/2 cups 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 (from 1 carton)

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

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

Instructions

  1. Make the crust: Preheat the oven to 350°F. In a food processor, combine flour and cubed cold butter. Pulse until the mixture resembles coarse crumbs. Add 1 cup of chopped cashews and pulse a few more times until nuts are evenly incorporated. Alternatively, cut butter into flour with a fork or pastry cutter, then fold in finely chopped cashews.
  2. Bake the crust and cool: Press the crust mixture evenly into the bottom of a greased 13×9-inch baking dish. Bake for 25 to 28 minutes until crust is golden brown. Allow the crust to cool completely on a wire rack before assembling the layers.
  3. Prepare the peanut butter layer: In a mixing bowl, beat softened cream cheese with peanut butter and confectioners’ sugar until smooth and fluffy. Gently fold in 1 cup of the thawed whipped topping. Spread this mixture evenly over the cooled crust.
  4. Make the pudding layer: In a separate bowl, whisk together instant chocolate and vanilla pudding mixes with cold milk until smooth. Let it stand for about 2 minutes to thicken. Spread the soft-set pudding evenly over the peanut butter layer.
  5. Add toppings and chill: Spread the remaining whipped topping over the pudding layer. Sprinkle the chopped milk chocolate candy bar and the remaining chopped cashews on top. Cover tightly and refrigerate for at least one hour to set before serving. For a colder dessert at a summer gathering, freeze for at least 30 minutes before serving.

Notes

  • Use an 11×9-inch baking dish for a thicker crust and bar serving.
  • If you don’t have a food processor, use a fork or pastry cutter to combine crust ingredients.
  • For best results, allow crust to cool completely before layering to prevent melting or sogginess.
  • Refrigerate dessert for at least one hour to ensure firm layers.
  • Freezing for 30 minutes can enhance serving experience in warm weather.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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