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Chocolate Peanut Butter Dessert


  • 1 cup all purpose flour
  • 1/2 cup cold butter diced
  • 1 1/2 cups chopped cashews or the nut of your choice, divided
  • One - eight ounce pkg cream cheese softened
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1 - 12 oz container frozen whipped topping thawed
  • 2 2/3 cup cold milk
  • 1 small pkg chocolate instant pudding mix
  • 1 small pkg vanilla instant pudding mix
  • 1 chocolate bar made into curls or chopped for a topping


  • Place the flour and butter in the bowl of your food processor, cover and pulse until mixture resembles coarse crumbs. Add 1 cup of the cashews and plus until combined.
  • Press the mixture into the bottom of a greased 9x13 glass baking dish. Bake at 350 degrees for 25 - 30 minutes or until golden brown. Place on a wire rack to cool completely.
  • In the bowl of a stand mixer, add the cream cheese, peanut butter and confectioners sugar. beat until well combined and smooth. Fold in 1 cup of the whipped topping . Spoon over the crust.
  • In a large bowl combine the two instant pudding packages, add the milk and whisk for 2 minutes. Let stand for 2 minutes until it is soft set. Spread over the cream cheese layer. Top with the remaining whipped topping, garnish with chocolate curls and the remaining cashews. Cover and refrigerate for at least 1 hour before serving.