1 stick butter
1 1/2 c. flour
1 c. chopped peanuts
8 oz. cream cheese
1 c. powdered sugar
1 carton Cool Whip (8 oz.)
1 lg. box instant chocolate pudding
3 c. milk

Blend butter and flour. Add peanuts and press into 9 x 13 inch pan. Bake at 375 degrees for 20 minutes. Let cool. Blend cream cheese and powdered sugar, then add 1/2 container of Cool Whip. Spread carefully over bottom layer.

Prepare pudding using 3 cups milk. Spread over previous layer. Top with 1/2 container of Cool Whip and sprinkle with chopped peanuts, if desired.