Peanut Butter Pudding Dessert

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
1/2 c. cold butter, cubed
1 1/2 c. chopped cashews, divided
1 pkg. (8 oz.) cream cheese, softened
1/3 c. creamy peanut butter
1 c. confectioners' sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
2 2/3 c. cold milk
1 pkg. (3.9 oz.) instant chocolate pudding mix
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 oz.), coarsely chopped

Directions:
Pour flour and butter in a food processor; cover and process until mixture resembles coarse crumbs.  Add 1 c. cashews; pulse a few times until combined.

Press into a greased 9x13 baking dish.  Bake at 350 degrees 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 c. 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.