8 Servings
20 Minutes
Allergens
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.
Serve chilled.
Variations:
Can substitute peanut butter with Lotus butter for a peanut-free version!
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Would it work with instant pudding?
Yes, instant should work just fine. Just follow the instructions on the box 🙂