I got this delicious recipe from a friend, which she got it from Taste of Home. It is always a crowd pleaser..I just took it to a Church dinner, and wasn't one piece left.I had to make two of them...it's so yummy
1Place 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.
2Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool completely on a wire rack.
3In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
4In 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.
5Just a few tips..I use the giant Hersheys milk choc bar, and cut it into 1/2 in strips, then cut into chunks, and leave the cashews for on top a bit chunky..I think it looks better than tiny pieces..I also use a 16 0z cool whip, as I think it needs a little extra on top..