1/2 c. butter, softened (or butter)
1 c. all-purpose flour
2/3 c. finely chopped dry roasted peanuts
1 (8 oz.) pkg. cream cheese, softened
1/3 c. peanut butter
1 c. powdered sugar (10X)
1 (12 oz.) carton Cool Whip, thawed and divided in 1/2
1 (3 3/4 oz.) vanilla instant pudding
1 (3 3/4 oz.) chocolate instant pudding
2 3/4 c. milk
1.2 oz. milk chocolate candy bar, shaved (optional)
1/3 c. chopped dry roasted peanuts

Cut butter into flour until it resembles coarse meal. Stir in 2/3 cup peanuts. Press peanut mixture into 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes. Cool completely. Combine cream cheese, peanut butter, powdered sugar, beat until fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread over crust shell.

Combine pudding mixes in milk; beat 2 minutes at medium speed. Spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with shaved chocolate and chopped nuts. Store in refrigerator.