1 1/2 c. flour
3/4 c. butter, softened
1/2 c. peanut butter
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. Cool Whip, thawed
2/3 c. finely chopped peanuts
2 (3 3/4 oz.) pkgs. instant chocolate pudding mix
3 c. cold milk
8 oz. Cool Whip, thawed

For crust, combine flour and softened butter until crumbly. Press evenly into a 9 x 13 inch pan. Bake in a 350 degree oven for 20 minutes. Let cool.

For first layer, combine peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 8 ounces Cool Whip. Spread over cooled crust. Sprinkle chopped nuts on top (reserve small amount for garnish).

For second layer, Mix pudding mix and milk well and spread over first layer.

For third layer, spread 8 ounces Cool Whip over second layer. Sprinkle reserved nuts on top. Chill at least 2 hours.