"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peanut Butter Pudding Dessert Recipe

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This recipe for Peanut Butter Pudding Dessert, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, July 9, 2008


1 cup all purpose flour
1/2 cup cold butter, cubed
1 1/2 cups chopped cashews, divided
1 pkg. cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners sugar
1 carton whipped topping, thawed, divided
2 2/3 cups cold milk
1 pkg. instant choc. pudding mix
1 pkg. instant vanilla pudding mix
1 mik chocolate candy bar (1.55 oz) coarsely chopped

Place flour and butter in a food processor; cover and process until mixture resembles coarse coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13x9x2 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 cream. Spoon over crust. In another bowl whisk milk and both pudding mixes for 2 min. Let stand for 2 minutes or until soft set; spread over cream cheese layer. Top with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.




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