Peanut Pudding Cake

Directions

LAYER #1: With pastry cutter or knives, blend flour and butter.

Add ⅔ cup chopped peanuts.

Press evenly into 9 x 13 inch pan.

Bake at 350℉ (180℃) F 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 whipped topping.

Spreadover 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 whipped topping over layer #3.

Freeze chocolate bars, break into small pieces and sprinkle over whipped topping.

Sprinkle ⅓ cup chopped peanuts over chocolate bar.

Chill for 3 hours or longer.