Prepare vanilla and chocolate pudding according to package instructions and set aside.
Next, spread peanut butter on tea biscuits. Place the first layer of tea biscuits/peanut butter on the bottom of lined nine- x 13-inch pan (peanut butter side up).
Spread one third of the vanilla pudding on top of the peanut butter.
Then spread on a layer of whipped topping (can be made in advance but works best if room temperature) on top of vanilla pudding.
Repeat the layers above (tea biscuits/peanut butter, vanilla pudding, whip).
Layer chocolate pudding on top as a finish. Crush remaining tea biscuits. Sprinkle them over the chocolate pudding for garnish.
Refrigerate one to two hours or until tea biscuits are soft. Serve chilled.
Can substitute peanut butter with Lotus butter for a peanut-free version!
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