Ingredients
1 cup all-purpose flour1/2 cup cold butter, cubed1-1/2 cups chopped cashews, divided1 package (8 ounces) cream cheese, softened1/3 cup creamy peanut butter1 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed, divided2-2/3 cups cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix1 package (3.4 ounces) instant vanilla pudding mix1 milk chocolate candy bar (1.55 ounces), coarsely chopped
Preparation
Preheat oven to 350°. 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.
Press into a greased 13x9-in. baking dish. Bake until golden brown, 25-28 minutes. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand until soft-set, about 2 minutes. 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.
