Quad

• LAYER ONE
• 1 cup Flour
• 1/2 cups Cold Butter Cubed
• 1 cup Cashews Or Pecans, Chopped
• _____
• LAYER TWO
• 8 ounces, weight Cream Cheese
• 1/3 cups Creamy Peanut Butter
• 1 cup Powdered Sugar
• 1 cup Frozen Whipped Topping, Thawed
• _____
• LAYER THREE
• 2-2/3 cups Cold Milk
• 1 package (3.4 Oz. Package) Instant Chocolate Pudding
• 1 package (3.4 Oz. Package) Instant Vanilla Pudding
• _____
• LAYER FOUR
• 1 whole Candy Bar Of Choice (crumbled)
• 2 cups Frozen Whipped Topping, Thawed (or The Rest Of An 8-ounce Container After Using 1 Cup For The Second Layer)

1. This recipe is done in layers, as you might notice in the recipe list. To help you along, I broke down the list into the layers.
2. Layer one:
3. Combine flour and butter in a processor until it looks like coarse crumbs. Now add the nuts and pulse a few more times. Press this mixture into a 13x9 greased baking dish and bake at 350 degrees for 25-28 minutes. Remove from the oven and let cool completely on a wire rack. (I normally do this the day before.)
4. Layer two:
5. Beat together the cream cheese, peanut butter, and powdered sugar until smooth and well mixed. Now fold in 1 cup of the whipped topping. Layer this mixture on top of the first layer.
6. Layer three:
7. In a bowl, whisk milk and both of the pudding mixes together for about 2 minutes or until soft set. Spread over the peanut butter layer.
8. Layer four:
9. Spread the remaining whipped topping over the whole thing.
10. I like to sprinkle the top with some sort of crumbled candy bar. I've used Hershey's, Butterfinger, Snickers-they are all really yummy on top.
11. Cover and refrigerate for 1 hour or longer before serving.

one, flour, butter, cashews, layer two, weight cream cheese, peanut butter, powdered sugar, frozen whipped topping, three, milk, layer four, bar of choice, after

Taken from tastykitchen.com/recipes/desserts/quad/ (may not work)