2 c. graham cracker crumbs
1/2 c. (1 stick) butter, melted
2/3 c. chopped peanuts (optional)
1/3 c. peanut butter
1 (8 oz.) pkg cream cheese
1 c. powdered sugar
4 c. Cool Whip (divided, as noted below)
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 c. cold milk
1 large Hershey bar

First Layer: Mix together and press into the bottom of a 9x13x2-inch pan the graham cracker crumbs, melted butter and nuts.

Second Layer: Cream together the peanut butter and cream cheese. Add the powdered sugar and mix will. Blend in 2 cups of the Cool Whip. Spread this mixture over the first layer.

Third Layer: Mix the two packages of pudding and the cold milk well until thick and spread over the second layer. Cool a few minutes to set.

Fourth Layer: Top with 1 or 2 cups of Cool Whip. Shred the Hershey Bar on top generously leaving the white of the Cool Whip showing through.

Place in refrigerator overnight to chill.