Peanut Butter Pudding Cake

1 cup all-purpose flour

1/2 cup butter -- softened

1/3 cup creamy peanut butter

1 package cream cheese -- (8 oz.)

1 cup confectioner's sugar

1 container -- (4 1/2 oz.) frozen -- whipped topping

1 package instant vanilla pudding -- (3 oz.)

1 package instant chocolate pudding -- (3 oz.)

2 3/4 cups milk

1 container -- (9 oz.) frozen -- whipped topping

1 ounce chocolate -- grated 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. Bake for 20 minutes at

350?F. Cool thoroughly. Layer

2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in

41/2 ounces frozen whipped topping. Spread over cooled layer

1. Layer

3: Mix puddings with milk until thickened. Spread over layer

2. Layer

4: Top with

9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill

2 to 3 hours. Makes

12 servings.