1 stick butter
1 c. flour
2/3 c. dry roast peanuts, chopped fine
1/3 c. peanut butter
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip (purchase 9 oz. Cool Whip)
1 c. powdered sugar
1 pkg. instant vanilla pudding
2 3/4 c. milk

Mix and pat butter, flour and peanuts into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.

Mix peanut butter, cream cheese, Cool Whip and powdered sugar and put on crust. Combine pudding with milk - and beat until thick and top second layer. Cover top with leftover Cool Whip from the container and garnish with nuts.