LAYER ONE:

2/3 c. dry roasted peanuts
1 c. flour
1 stick butter

LAYER TWO:

1/3 c. peanut butter
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip

LAYER THREE:

1 (3 3/4 oz.) pkg. vanilla instant pudding
1 (3 3/4 oz.) pkg. chocolate instant pudding
2 3/4 c. milk

LAYER FOUR:

1-2 c. Cool Whip
1 Hershey bar, shredded
1/3 c. chopped peanuts

Layer 1: Blend flour and butter with pastry blender; add chopped nuts. Pat evenly into 9 x 13 pan. Bake at 350 degrees for 20 minutes; cool.

Layer 2: Cream peanut butter and cream cheese; add powdered sugar and mix well. Blend in Cool Whip. Spread over cooled first layer.

Layer 3: Mix pudding and milk well. Spread over cream cheese layer.

Layer 4: Spread Cool Whip on top of pudding layer. Shred Hershey bar on top and sprinkle with nuts. Refrigerate. Serves 12-15.