BASE:

1 pkg. devil's food cake mix
1/2 c. butter, melted
1/4 c. milk
1 egg
3/4 c. peanuts
2 1/2 c. milk
1 (8 oz.) container frozen whipped topping, thawed
1 (5 1/2 oz.) pkg. (6 servings) instant vanilla pudding and pie filling mix

FILLING:

3/4 c. peanut butter
1 1/2 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened

TOPPING:

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

Heat oven to 350 degrees. Grease and flour bottom only of 9x13 inch pan. In large bowl, combine all base ingredients at medium speed until well blended. Spread evenly in prepared pan. Bake at 350 degrees for 20 to 25 minutes (do not overbake). Cool.

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

In large bowl, beat cream cheese until smooth. Add milk, whipped topping and pudding mix; beat 2 minutes at low speed until well blended. Pour half of cream cheese mixture over cooled base. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cup peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. Serves 16.