Four-Decker Mocha Dessert

• 1/2 c. butter or margarine
• 1 c. all-purpose flour
• 1 c. finely chopped peanuts
• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. sifted powdered sugar
• 1 (4 oz.) carton dessert topping, thawed
• 1 (4 serving size) pkg. instant chocolate pudding
• 1 (4 serving size) pkg. instant coffee pudding mix
• 3 c. milk
• grated chocolate

1. In mixing bowl cut butter into flour until crumbly; stir in 3/4 cup of the peanuts.
2. Press mixture evenly over bottom of a 13 x 9 x 2-inch baking dish.
3. Bake in 350u0b0 oven for 20 minutes; cool.
4. In a small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and half of the thawed whipped topping.
5. Spread over crust; chill.
6. In large mixer bowl combine both pudding mixes and milk, beat with rotary beater 2 minutes. Spoon a top of cream cheese layer in dish.
7. Chill or freeze until firm, several hours or overnight.
8. Top with remaining thawed whipped topping.
9. Sprinkle with grated chocolate and remaining chopped peanuts.
10. (If frozen, let stand 10 to 15 minutes before serving.)

butter, flour, peanuts, cream cheese, powdered sugar, dessert topping, instant chocolate pudding, instant coffee, milk, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993615 (may not work)