Peanut Pudding Dessert

• 1/2 cup cold butter, cubed
• 1 cup all-purpose flour
• 2/3 cup chopped dry roasted peanuts
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1/3 cup peanut butter
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2-3/4 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Chocolate curls and additional chopped peanuts, optional

1. In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 16-20 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over crust.
3. In a large bowl, whisk the milk and pudding mixes for 2 minutes (mixture will be thick). Carefully spread over cream cheese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving.

cold butter, flour, peanuts, cream cheese, sugar, peanut butter, frozen whipped topping, cold milk, chocolate pudding, chocolate curls

Taken from www.tasteofhome.com/recipes/peanut-pudding-dessert/ (may not work)