1 c. flour
1/2 c. butter
1 c. dry roasted peanuts, chopped
1 (8 oz.) cream cheese
1/2 c. peanut butter
1 c. powdered sugar
2 c. Cool Whip
2 pkgs. butterscotch instant pudding
1 tsp. vanilla
3 c. milk

Mix first three ingredients together. Press in 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool. Cream together cream cheese and peanut butter. Add 1 cup powdered sugar and Cool Whip. Spread on cooled crust.

Mix together pudding, vanilla and milk. Let stand 5 minutes. Spread on top of other layer. Top with Cool Whip. Refrigerate.