Peanut Butter Pudding Cake

peanut butter pudding pieI do not claim rights to this recipe – I found it floating around on Facebook.  I made a few small changes and it has become one of my favorites so I wanted to share!

Ingredients For the Crust:
1 cup all-purpose flour
1/2 cup cold butter, cubed

Ingredients For the Filling:
1 package (8 ounces) cream cheese, softened 1/3 cup creamy peanut butter
1 cup powder sugar
1 carton (12 ounces)  whipped topping, divided
2-2/3 cups cold milk
1 package instant chocolate pudding mix
1 package instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped (optional)
1-1/2 cups chopped cashews, divided (optional)

Crust: 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. (Cheat tip: use a pre-made pie crust and bake according to the directions or use a pre-made graham cracker crust.)

1st Layer: In a small mixing bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1/2 whipped topping. Spoon over crust.

2nd Layer: 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.

3rd Layer: Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews.

Cover and refrigerate for at least 1 hour before serving.

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