Peanutbutter Pudding Dessert Recipes

Steps:

• 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. , 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.

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

Steps:

• 1. 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 into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool completely on a wire rack.
• 3. In a small bowl, beat the cream cheese, peanut butter and confectioners' 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 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.
• 5. Just a few tips..I use the giant Hersheys milk choc bar, and cut it into 1/2 in strips, then cut into chunks, and leave the cashews for on top a bit chunky..I think it looks better than tiny pieces..I also use a 16 0z cool whip, as I think it needs a little extra on top..

Steps:

• In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup.

Steps:

• In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 16-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust., In a large bowl, whisk the milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving.