1/2 c. butter, softened
1 c. all-purpose flour
2/3 c. finely chopped dry roasted peanuts
1 (8 oz.) pkg. cream cheese, softened
1/3 c. peanut butter
1 c. powdered sugar
1 (12 oz.) carton frozen whipped topping, thawed and divided
1 (3 3/4 oz.) pkg. vanilla instant pudding & pie filling mix
1 (4 1/2 oz.) pkg. chocolate instant pudding & pie filling mix
2 3/4 c. milk
1/3 c. chopped dry roasted peanuts

Cut butter into flour until mixture resembles coarse meal; stir 2/3 cup peanuts into flour mixture. Press peanut mixture into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes; cool completely.