Peanut Pudding Cake

    2/3 c  Peanuts, chopped,dry roasted
      1    Stick butter
      1 c  Flour
    1/3 c  Peanut butter
      1 c  Powdered sugar
      8 oz Cream cheese
      1 c  Cool Whip, thawed
      1 pk Vanilla instant pudding,sm
      1 pk Instant chocolate pudding,sm
  2 3/4 c  Milk
      1    Remainder Cool Whip
      2    Hershey Chocolate Bars,froze
    1/3 c  Peanuts, chopped,dry roasted

LAYER #1: With pastry cutter or knives, blend flour and butter. Add 2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20 minutes. Cool completely...Very important. LAYER #2 Cream peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. . . LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. Blend Spread over layer #2. LAYER #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours or longer.


Yield: 12 Servings