Peanut Butter Pudding Dessert

Here's a fun, layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. —Barbara Schindler, Napoleon, Ohio

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 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
• In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
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