1/2 c. butter
2/3 c. dry roasted peanuts, chopped
1 c. flour

Mix flour and butter together. Add nuts and press into 9 x 13 inch pan. Bake at 325 degrees for 15 minutes. Cool completely.

SECOND LAYER:

1/2 c. peanut butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
2 c. Cool Whip

Cream peanut butter and cream cheese, add powdered sugar and mix well. Fold in Cool Whip. Spread over crust.

THIRD LAYER:

1 sm. pkg. instant vanilla pudding
2 3/4 c. milk
1 sm. pkg. instant chocolate pudding

Mix together until thick. Spread over second layer.

FOURTH LAYER:

Spread 2 cups Cool Whip over third layer. Sprinkle 1 grated Hershey chocolate bar on top. Refrigerate.