1 c. flour
1/2 c. butter
2/3 c. crushed Spanish peanuts
1 (8 oz.) cream cheese, softened
1/3 to 1/2 c. peanut butter
1 c. powdered sugar
2 (8 oz.) pkg. Cool Whip
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
2 3/4 c. milk
Chocolate bar, for grating
Extra crushed nuts

Combine flour, butter and 2/3 cup peanuts. Press into 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool.

Mix together cream cheese, peanut butter, powdered sugar and 1 package Cool Whip. Spread on cooled crust.

Combine instant puddings with milk. Spread over cream cheese mixture. Spread second package of Cool Whip over top. Sprinkle with grated chocolate and crushed peanuts.