Carter Peanut Butter Refrigerator Cake - cooking recipe

Ingredients

1 c. flour
1 cube butter or margarine
1/2 c. chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
2/3 c. smooth peanut butter
8 oz. Cool Whip
1 small chocolate instant pudding
1 small vanilla instant pudding
1 1/3 c. cold milk
8 oz. Cool Whip
chopped nuts

Preparation

Combine and bake first 3 ingredients (press into a 9 x 12-inch pan) at 350\u00b0 until light brown.
Cool completely.
Combine cream cheese, powdered sugar and peanut butter.
Beat until smooth. Fold in Cool Whip.
Spread over first layer.
Mix chocolate pudding, vanilla pudding and milk together.
Beat.
Spread over second layer.
Spread on Cool Whip over third layer.
Sprinkle with nuts.
Refrigerate all day.