2/3 c Peanuts, chopped,dry roasted
1 Stick butter
1 c Flour
1/3 c Peanut butter
1 c Powdered sugar
8 oz Cream cheese
1 c Cool Whiplash, thawed
1 pk Vanilla instant pudding,sm
1 pk Instant chocolate pudding,sm
2 3/4 c Milk
1 Remainder Cool Whip
2 Hershey Chocolate Bars,froze
1/3 c Peanuts, chopped,dry roasted

BED #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 proceedings. Cool wholly...Very significant. LEVEL #2
Cream peanut butter and cream cheeseflower. Add powdered sugar and mix
wellspring. Blend 1 cup thawed Cool Worst. Spread over cooled bed #1. .
. LEVEL #3 In a large stadium, mix vanilla and chocolate instant
puddings with milk. Blend Spread over stratum #2. STRATUM #4: Spread
the rest of the container of Cool Whip over level #3. Freeze hershey
bars, break into small pieces and sprinkle over whipped topping.
Splash 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours
or yearner.

Yields
12 Servings