Jimmy Carter Cake

• First Layer
• 1 cup flour
• 1/2 cup margarine, softened
• 2/3 cup chopped peanuts
• Second Layer
• 1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup confectioners' sugar
• 1 cup Cool Whip (out of an 8 oz. container, save rest for layer 4)
• Third Layer
• 1 (4 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package instant vanilla pudding
• 2 3/4 cups milk
• Fourth Layer
• rest Cool Whip
• chocolate shavings (optional)
• chopped peanuts (optional)

1. First Layer: Combine flour, margarine and peanuts and blend like pie crust.
2. Press into bottom of 9 x 13 pan and bake 20 minutes at 350u0b0F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
3. Cool.
4. Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
5. Spread to even it out.
6. Third Layer: Blend third layer ingredients and pour on top of second layer.
7. Let pudding set up a little before putting fourth layer on.
8. Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.

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Taken from www.food.com/recipe/jimmy-carter-cake-112767 (may not work)