16 oz. Cool Whip
1/2 c. chunky peanut butter
1 c. flour
1/2 c. butter
2/3 c. chopped peanuts
8 oz. cream cheese
1/2 c. powdered sugar
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
2 3/4 c. milk
9 x 13 inch pan

1ST LAYER: Cut as pie crust 1 cup flour, 1/2 cup butter. Add 2/3 cup chopped peanuts (unsalted). Pat into pan. Bake at 350 degrees for 15 minutes. Cool.

2ND LAYER: Cream 1/2 cup peanut butter, 8 ounces cream cheese, 1/2 cup powdered sugar. Blend in 2 cups Cool Whip. Spread on 1st layer and put in refrigerator for 1 hour.

3RD LAYER: Beat until thick 1 package vanilla instant pudding, 1 package chocolate instant pudding, 2 3/4 cups milk - spread on 2nd layer.

4TH LAYER: Spread on more Cool Whip and sprinkle with chopped nuts.