Serves: 5
Total Calories: 675

Crust:
1 cup flour
1 stick butter or oleo
2/3 cup chopped peanuts, dry roasted (unsalted)
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First Topping:
1/3 cup creamy peanut butter
1 (8-ounce) package cream cheese
1 cup powdered sugar
2 cups Cool Whip
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Second Topping:
1 small box French vanilla instant pudding
3 cups cold milk
1 small box chocolate instant pudding
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Third Topping:
1 (8-ounce) container Cool Whip
chopped peanuts
1 regular size Hershey Chocolate Bar, crushed

Crust:
Mix flour and butter like pie crust. Add peanuts and spread in 9x13-inch greased pan. Bake at 350° for 15-20 minutes until golden brown. Set aside until cool.

First Topping:
Cream first 3 ingredients, then blend in Cool Whip. Spread on top of cooled baked dough.

Second Topping:
Mix all together with mixer until thick. Spread on top of cream cheese topping.

Third Topping:
Spread Cool Whip on top of pudding mixture. Sprinkle with chopped peanuts and chopped chocolate bar. Refrigerate.

Note:
You can use 1 small box instant vanilla pudding and 1 chocolate pudding. Use 1 1/2 cups cold milk for each box. Spread 1 on top of the other.

Nutritional Facts:

Serves: 5
Total Calories: 675
Calories from Fat: 406

More Recipes from the The Recipe Hall of Fame Desserts Cookbook:
Blueberry Dessert
Lemon Lush
Four-Layer Cherry Pie
Pistachio Delight
Peanut Buster Dessert
Chocolate Dumplings
Strawberry Pizza
Pretzel Dessert
Moon Cake
Tornadoes
Piña Colada Fruit Dip
Crêpes Suzette
Red Hot Apple Crêpes
French Pears
Triple-Dipped Strawberries
Chocolate Dipped Strawberries
African Queen
Lemon Fluff
Ambrosia
Pistachio Pineapple Dessert