BASE:

1 pkg. devil's food cake mix
1/2 c. butter, melted
1/4 c. milk
1 egg
3/4 c. peanuts (whole or chopped)

FILLING:

3/4 c. peanut butter
1 1/2 c. powdered sugar
8 oz. cream cheese
2 1/2 c. milk
8 oz. La Creme or Cool Whip
1 lg. pkg. vanilla instant pudding

TOPPING:

1/2 c. peanuts
1 (1.45 oz.) bar milk chocolate candy, chilled and grated

Heat oven to 350 degrees. Grease and flour bottom only of 9x13 inch pan.

BASE: In large bowl, combine all base ingredients at medium speed until well blended. Spread evenly in pan. Bake 20 to 25 minutes. Do not over bake. Cool.

In small bowl, combine peanut butter and powdered sugar; beat at low speed until crumbly. Set aside.

In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix. Beat at low speed about 2 minutes. Pour half of cream cheese mixture over cooled base. Sprinkle with half of peanut butter mixture. Repeat ending with peanut butter mixture. Top with 1/2 cup peanuts and grated chocolate. Cover and refrigerate until served. Refrigerate leftovers.