1/2 c. butter
1 c. flour
1 c. finely chopped peanuts, unsalted, dry-roasted
1 pkg. (8 oz.) cream cheese, softened
1 c. sifted confectioners' sugar
1 sm. container (4 oz.) Cool Whip, thawed
1 sm. pkg. INSTANT chocolate pudding
1 sm. pkg. INSTANT vanilla pudding
3 c. milk

Cut butter into flour until crumbly. Stir in 3/4 cup of peanuts. Press into bottom of 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Beat cream cheese until fluffy. Beat in the sugar and HALF the Cool Whip. Spread over the cooled crust. Chill.

In a large bowl, beat both packages of the instant pudding and the milk for 2 minutes. Spoon over the cream cheese layer. Chill or freeze until firm -- several hours or overnight.

Top with remaining Cool Whip. Sprinkle with the reserved 1/4 cup of chopped peanuts and grated chocolate. If frozen, let stand for 15 to 20 minutes before serving. 15 to 16 servings.