2/3 c. dry roasted peanuts, chopped
1 c. flour
1/2 c. butter
1/3 c. peanut butter
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 (3 3/4 oz.) pkg. vanilla instant pudding
1 (3 3/4 oz.) pkg. chocolate instant pudding
2 3/4 c. milk

Blend flour and butter. Add chopped nuts. Pat into 9 x 13-inch pan.

Bake at 350°F for 20 minutes. Cool. Cream peanut butter and cream cheese. Add powdered sugar and mix well. Add Cool Whip. Spread over first layer. Mix pudding and milk well. Spread over cream cheese layer. Layer top with additional Cool Whip. Shred 1 Hershey bar over the top. Sprinkle with 1/3 cup chopped peanuts.

Serves 12 to 15.