Peanut Butter Pudding Dessert

• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 1 1/2 cups chopped cashews, divided
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 (12 ounce) carton frozen whipped topping, thawed, divided
• 2 2/3 cups cold milk
• 1 (4 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (1 5/8 ounce) milk chocolate candy bars, coarsely chopped

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. x 2-in. baking dish. Bake at 350u0b0 for 25-28 minutes or until golden brown. Cool completely on a wire rack.
3. In a small mixing 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.
5. Cover and refrigerate for at least 1 hour before serving.

flour, cold butter, cashews, cream cheese, peanut butter, sugar, frozen whipped topping, cold milk, chocolate pudding, vanilla instant pudding, milk chocolate

Taken from www.food.com/recipe/peanut-butter-pudding-dessert-291236 (may not work)