My sister made this scrumptious dessert as an early birthday treat when the were visiting for Thanksgiving (no Angel Food cake here, heehee!). It reminds me a lot of peanut butter pie and was one of my favorite birthday treats to date!
1 cup flour
1/2 cup cold butter, cubed
8 ounces cream cheese, softened
1/3 cup creamy peanut butter
1 cup powdered sugar
1 12 ounce frozen whipped topping, thawed and divided
2 2/3 cup cold milk
1 package (3.9 ounce) instant chocolate pudding mix
1 package (3.9 ounce) instant vanilla pudding mix
1 cup crushed Heath candy bits
Preheat oven to 350F. Place butter and flour in a food processor and chop until it resembles coarse crumbs. Press into a greased 13×9 inch baking dish. Bake for 25 to 30 minutes or until golden brown. Cool completely. In a small bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In another bowl, whisk milk and both pudding mixes for two minutes. Let stand two minutes or until partially set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle Heath bits over the top. Cover and refrigerate about an hour before serving.