---------- 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.
 
-----