1/2 Cup butter, cold
1 Cup flour
1 Cup of peanuts (divided 2/3 cup and 1/3 cup)
1- 8 oz. cream cheese brick
1/3 Cup peanut butter
1 Cup sifted powdered sugar
1- 4 oz container of Cool Whip
1 packages (4 oz serving) chocolate INSTANT pudding
1 packages (4 oz serving) vanilla INSTANT pudding
2 3/4 Cup milk
1- 12 0z container of Cool Whip (sometimes I use more)
Miniature Chocolate Chips
Preheat the oven to 350 degrees. Cut the butter into the flour until the mixture resembles course crumbs. Stir in 2/3 cup of the nuts. Press into a 9 x 13 pan and bake for 20 minutes. Set aside to cool completely.
Cream together the cream cheese, peanut butter and powdered sugar until completely mixed. Then add in the 4 oz of Cool Whip. Spread over the crust.
Mix together the chocolate, vanilla pudding and milk until thickened. spread this third layer over the 2nd layer.
4th layer–Cool Whip
5th layer–chopped peanuts
6th layer–miniature chocolate chips
Chill 2-3 hours or over night, until ready to serve then cut into pieces and serve.