Peanut Butter Pudding Cake

Yield: 12 servings

Ingredients

• 1 cup roasted peanuts, chopped, divided
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1/3 cup creamy peanut butter
• 8 ounces cream cheese
• 1 cup confectioners' sugar
• 1 (4.5 ounce) container frozen whipped topping
• 1 (3 ounce) box instant vanilla pudding
• 1 (3 ounce) box instant chocolate pudding
• 2 3/4 cups milk
• 1 (9 ounce) container frozen whipped topping
• 1 ounce chocolate, grated

Instructions

1. Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish.
2. Bake for 20 minutes at 350 degrees F.
3. Cool thoroughly.
4. Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4 1/2 ounces frozen whipped topping. Spread over cooled layer 1.
5. Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
6. Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts.
7. Chill for 2 to 3 hours.