1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 cup dry roasted peanuts
1 (8 oz.) pkg. cream cheese, softened
1/4 cup peanut butter
1 cup sugar
1 (12 oz.) tub Cool Whip
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. instant chocolate pudding
2 3/4 cups milk
1 thick Hershey bar

First layer: Chop (1 cup) dry roasted peanuts. Blend butter, flour and 3/4 cup peanuts. Press mixture into 9x13 pan and bake at 350°F for 20 minutes. Let cool.

Second layer: Blend cream cheese and peanut butter until creamy. Add sugar and beat. Blend in 1/2 cup Cool Whip and mix until creamy. Spread onto cooled cake.

Third layer: Mix both puddings and milk and spread onto cake. Spread remaining Cool Whip on. Garnish with remaining peanuts and grated chocolate bar on top. Keep refrigerated. Serve cold.