1 c. UNSALTED peanuts, chopped
1 stick butter
1 (8 oz.) cream cheese (room temp.)
1 c. flour
1 c. powdered sugar
12 oz. Cool Whip
2 sm. instant chocolate pudding
3 c. milk

Combine 3/4 cup peanuts, butter and flour. Press in 13x9 pan. Bake for 25 minutes at 350. Let cool.

Cream the cream cheese until fluffy, add powdered sugar until well blended, then stir in 1/2 of Cool Whip. Layer over the crust and let it stand. Beat the pudding and the milk together for 2 minutes and pour over the cheese mixture. Let set. Add rest of Cool Whip on top and sprinkle with remaining nuts. KEEP REFRIGERATED.

FROSTING FOR CHOCOLATE SLUSH CAKE:

2 stick s butter
1 c. milk
1 tsp. vanilla
6 tbsp. flour
1 c. sugar

Cook milk and flour. Cool. Add butter, sugar and vanilla. Beat well.