Peanut Pudding Cake

• 23 cup peanuts chopped, dry roasted
• 1 stick margarine
• 1 cup flour, all-purpose
• 13 cup peanut butter
• 1 cup powdered sugar
• 8 ounces cream cheese
• 1 cup whipped topping, prepared thawed
• 1 package instant pudding mix, vanilla
• 1 package instant pudding mix, chocolate
• 2 3/4 cups milk
• 1 x whipped topping, prepared
• 2 each chocolate bars frozen
• 13 cup peanuts chopped, dry roasted

1. LAYER #1: With pastry cutter or knives, blend flour and butter.
2. Add 23 cup chopped peanuts.
3. Press evenly into 9 x 13 inch pan.
4. Bake at 350F (180C) F for 20 minutes.
5. Cool completely.
6. Very important.
7. LAYER #2 Cream peanut butter and cream cheese.
8. Add powdered sugar and mix well.
9. Blend in 1 cup thawed whipped topping.
10. Spreadover cooled layer #1.
11. LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk.
12. Blend Spread over layer #2.
13. LAYER #4: Spread the rest of the container of whipped topping over layer #3.
14. Freeze chocolate bars, break into small pieces and sprinkle over whipped topping.
15. Sprinkle 13 cup chopped peanuts over chocolate bar.
16. Chill for 3 hours or longer.

peanuts, margarine, flour, peanut butter, powdered sugar, cream cheese, whipped topping, vanilla, chocolate, milk, chocolate bars, peanuts

Taken from recipeland.com/recipe/v/peanut-pudding-cake-39715 (may not work)