spicy crock pot cheese dip

• 2 pounds velveeta cheese, cut up
• 8 ounces cream cheese, cut up
• 1 can (4 ounces) chopped mild green chile peppers
• 1 envelope taco seasoning mix (regular or any of your choice)
• 16 ounces chunky salsa

Combine all ingredients in your crock pot (slow cooker). Cover and cook on low, stirring occasionally, until cheese is melted and mixture is hot. Keep warm in your crock pot and stir the dip occasionally to keep it blended. Serve with tortilla chips, bread or corn chips.

◆ An easy and flavorful cheese dip recipe for a crowd.

peanut butter chocolate pudding layers

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/4 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 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 (optional)

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 x 9 x 2 inch 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. 

optional: Sprinkle with chopped candy bar and remaining cashews.

Cover and refrigerate for at least 1 hour before serving.

✯This is an easy, fast dessert that is great after any meal or by itself.