Peanut Pudding Cake

Title: Peanut Pudding Cake

Categories: Cheesecakes, Chocolate

Yield: 12 servings

2/3 c Peanuts, chopped; dry

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;

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

1: With pastry cutter or knives, blend flour and 2/3 cup chopped peanuts. Press evenly into 9 x

13 pan. Bake at

350 degrees for 20 minutes. Cool

completely...Very important.

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.

3 In a large bowl, mix vanilla and chocolate instant

puddings with milk. Blend Spread over layer

2.

4: Spread the rest of the container of Cool Whip

#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. --