Peanut Butter Cream Cake

• 1 stick margarine, softened
• 1 c. flour
• 1 c. creamy peanut butter
• 1 (8 oz.) pkg. Philadelphia cream cheese
• 1 c. confectioners sugar
• 1 (8 oz.) bowl Cool Whip
• 1 (3 1/2 oz.) pkg. chocolate instant pudding
• 2 3/4 c. milk
• 2/3 c. peanut granules or dry roasted unsalted peanuts, chopped fine
• 1 (3 1/2 oz.) pkg. vanilla instant pudding
• 8 oz. bowl Cool Whip
• 1 small chocolate candy bar

1. Mix margarine, flour and peanuts; mix well.
2. Press firmly into a 9 x 15-inch pan.
3. Bake for 20 minutes at 350u0b0.
4. Cool.
5. Combine peanut butter, cheese, sugar and 1 bowl Cool Whip.
6. Mix well with electric mixer and beat until thick.
7. Spread over second layer and let stand until firm.
8. Top with remaining bowl of Cool Whip. Grate candy bar over topping and chill.
9. Store in refrigerator.

margarine, flour, peanut butter, philadelphia cream cheese, confectioners sugar, chocolate instant pudding, milk, peanut granules, vanilla instant pudding, bowl, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=940344 (may not work)