CRUST:

1 c. flour
1 stick butter
1/2 c. chopped nuts (peanuts or walnuts)
1 tsp. vanilla

Mix together and pat firmly into 9x13 pan. Bake at 375 for 15-20 minutes. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese, softened

Beat until smooth. Add:

1 c. powdered sugar
1 (8 oz.) Cool Whip
3/4 c. creamy peanut butter

Mix and pour over crust. Refrigerate 1 hour.

TOPPING:

1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
3 c. cold milk

Pour milk in bowl. Add puddings and beat until thickened and able to spread. Spread over peanut butter mixture. Refrigerate before serving. Top with additional 8 ounce Cool Whip and chopped nuts.