BASE:

1 pkg. pudding included devil's food cake mix
1/2 c. butter, melted
1/4 c. milk
1 egg
3/4 c. peanuts

FILLING:

3/4 c. peanut butter
1 1/2 c. powdered sugar
8 oz. pkg. cream cheese, softened
2 1/2 c. milk
8 oz. container frozen whipped topping, thawed
5 1/4 oz. pkg. instant vanilla pudding & pie filling mix (6 serving size)

TOPPING:

1/2 c. peanuts
1.45 oz. bar milk chocolate, chilled, grated

Heat oven to 350 degrees. Grease and flour bottom only of 13"x9" pan. In large bowl, combine all base ingredients at medium speed until well blended. Spread evenly in prepared pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool.

In small bowl, combine peanut butter and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix; beat 2 minutes at low speed until well blended. Pour half of cream cheese mixture over cooled base. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with one half cup peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. Store in refrigerator.