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. —–