Carter Peanut Butter Refrigerator Cake

• 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

1. Combine and bake first 3 ingredients (press into a 9 x 12-inch pan) at 350u0b0 until light brown.
2. Cool completely.
3. Combine cream cheese, powdered sugar and peanut butter.
4. Beat until smooth. Fold in Cool Whip.
5. Spread over first layer.
6. Mix chocolate pudding, vanilla pudding and milk together.
7. Beat.
8. Spread over second layer.
9. Spread on Cool Whip over third layer.
10. Sprinkle with nuts.
11. Refrigerate all day.

flour, butter, nuts, cream cheese, powdered sugar, smooth peanut butter, chocolate instant pudding, vanilla instant pudding, cold milk, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187605 (may not work)