---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Peanut Pudding Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
     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.
  
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