Peanut Pudding Cake - cooking recipe

Ingredients

1 c. chopped roasted peanuts
1 c. flour
1/2 c. softened butter
1/3 c. peanut butter
8 oz. cream cheese
2 3/4 c. milk
1 c. powdered sugar
3 oz. instant vanilla pudding
3 oz. instant chocolate pudding
16 oz. Cool Whip

Preparation

Mix 3/4 cup nuts, flour and butter.
Press into 8 x 12-inch dish.
Bake 20 minutes at 350\u00b0.
Let cool.
Cream peanut butter with cream cheese.
Add sugar and mix well.
Fold in 4 ounces of Cool Whip.
Spread over crust.
Mix pudding with milk.
Spread on previous layer.
Top with remaining Cool Whip and decorate with remaining nuts.
Chill 2 to 3 hours.
Delicious!