Peanut Butter Pudding Dessert

Here's a fun, layered dessert that will appeal to all ages. 
If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews,
substitute your favorite nut. 

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

Directions: 
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 13-in. x 9-in. x 2-in. baking dish. 
Bake at 350° for 25-28 minutes or until golden brown. 
Cool completely on a wire rack. 
    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. 
    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. Yield: 12-16 servings.