---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 10 servings
            -Waldine Van Geffen VGHC42A
   1 1/2 c  Chopped peanuts; divided
       1 c  Flour
     1/2 c  Butter or margarine
       8 oz Cream cheese; softened
      12 oz Whipped topping
       1 c  Confectioners' sugar
     1/2 c  Creamy peanut butter
       1 sm Pk chocolate instant pudding
       1 sm Pk vanilla instant pudding
   2 1/2 c  Milk
       1 c  Chocolate syrup
   Crust: Mix 1 C peanuts with 1 C flour and the softened
   stick of butter or margarine. Blend together and press
   in 13x9 pan. Bake for 20 minutes at 300~. Cool. 1st
   Layer-Cream the cream cheese with the peanut butter
   and 1 C confectioners' sugar with electric mixer.
   Blend in 1 C whilled topping with a spoon. Spread on
   cooled crust carefully. 2nd Layer-Blend instand
   puddings into cold milk. Spread on top of first layer.
   3rd Layer-Spread remaining whipped toppping on top of
   2nd layer. 4th Layer-Drizzle chocolate syrup on top of
   whipped topping. 5th Layer-Sprinkle with remaining
   half cup chopped peanuts. Freeze. Remove from freezer
   1 hour before serving. Refrigerate or refreeze
   leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)