Peanut Butter Cream Cake - cooking recipe

Ingredients

1 stick margarine, softened
1 c. flour
1 c. creamy peanut butter
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. confectioners sugar
1 (8 oz.) bowl Cool Whip
1 (3 1/2 oz.) pkg. chocolate instant pudding
2 3/4 c. milk
2/3 c. peanut granules or dry roasted unsalted peanuts, chopped fine
1 (3 1/2 oz.) pkg. vanilla instant pudding
8 oz. bowl Cool Whip
1 small chocolate candy bar

Preparation

Mix margarine, flour and peanuts; mix well.
Press firmly into a 9 x 15-inch pan.
Bake for 20 minutes at 350\u00b0.
Cool.
Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
Mix well with electric mixer and beat until thick.
Spread over second layer and let stand until firm.
Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
Store in refrigerator.