Peanut Butter Pie

• 1 cup All-purpose Flour
• 1/2 cups Margarine
• 1 cup Roasted Peanuts, Chopped, Divided Use
• 1/3 cups Peanut Butter
• 8 ounces, weight Cream Cheese
• 1 cup Powdered Sugar
• 2 containers Cool Whip, 8 Ounce Containers, Divided Use
• 1 package Instant Vanilla Pudding Mix, 3 Ounce Box
• 1 package Instant Chocolate Pudding Mix, 3 Ounce Box
• 2-3/4 cups Milk
• 1 ounce, weight Milk Chocolate

1. Layer One:
2. Thoroughly blend flour and margarine. Add 2/3 cup peanuts. Pat evenly into 8x12 pan. Bake 20 minutes at 350F. Cool Thoroughly
3. Layer Two:
4. Cream peanut butter and cream cheese together. Add powdered sugar and mix well. Fold in 4 1/2 ounces cool whip. Spread mixture over cooled layer one.
5. Layer Three:
6. Blend both pudding mixes and milk with electric mixer . Spread over layer two.
7. Layer Four:
8. Top with 9 ounces cool whip. Grate 1 ounce milk chocolate and sprinkle over the top along with the remaining 1/3 cup chopped peanuts.

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Taken from tastykitchen.com/recipes/desserts/peanut-butter-pie-5/ (may not work)