Peanut Pudding Cake

1st Layer
2/3 c. dry roasted peanuts, crushed
1 c. flour
1/2 c. margarine

Blend with pastry cutter. Press into 8x10 pan.
Bake at 350 degrees for 20 minutes. Cool.

2nd Layer
1/3 c. peanut butter
8 oz. cream cheese
1 c. powdered sugar
4 1/2 oz. Cool Whip

Cream butter and cheese. Add sugar, fold in Cool Whip.

3rd Layer
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
2 3/4 c. milk

Beat puddings with milk.

Top
1 (8 oz.) Cool Whip
1 oz. grated sweet chocolate
1/3 c. chopped roasted peanuts

Chill. 


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