Peanut Pudding Cake

2/3 c Peanuts, chopped; dry

-roasted 1 Margarine; stick

1 c Flour

1/3 c Peanut butter

1 c Powdered sugar

8 oz Cream cheese

1 c Cool whip lite; thawed

1 pk Vanilla instant pudding;

-small 1 pk Instant chocolate pudding;

-small 2 3/4 c Milk

1 Remainder cool whip

2 Hershey chocolate bars;

-froze 1/3 c Peanuts, chopped; dry

-roasted LAYER #1: With pastry cutter or knives, blend flour and butter. Add 2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20 minutes. Cool

completely...Very important. LAYER #2 Cream peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. Blend Spread over layer #2. LAYER #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours or longer.
-