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And For A Dessert:)


Roxy

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Peanut Butter Pudding Dessert:

 

 

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 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

Directions:

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.

Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.

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

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Yield: 12-16 servings.

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