1 stick butter, soft
1 c. flour
2/3 c. ground nuts
8 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1 c. Cool Whip (8 oz.)
1 sm. pkg. chocolate instant pudding
1 sm. pkg. vanilla instant pudding
2 3/4 c. milk
1/2 c. crushed nuts (opt.)

Mix first 3 ingredients like pie crust and press with fingers into bottom of 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Let cool. Blend next 4 ingredients until smooth and spread on top of cooled crust. Beat chocolate and vanilla pudding and milk until thick. Spread on top of second layer. Spread remaining Cool Whip on pudding layer and sprinkle with crushed nuts. Refrigerate 1 hour or until cold.