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| 2/3 Tasse | Peanuts, chopped, dry roasted |
| 1 | butter stick |
| 1 Tasse | flour |
| 1/3 Tasse | peanut butter |
| 1 Tasse | sugar powdered |
| 8 x ca. 30 g | cream cheese |
| 1 Tasse | Cool Whip, thawed |
| 1 Packung | Vanilla instant pudding, sm |
| 1 Packung | Instant chocolate pudding, sm |
| 2 3/4 Tasse | milk |
| 1 | Remainder Cool Whip |
| 2 | Hershey Chocolate Bars, froze |
| 1/3 Tasse | Peanuts, chopped, dry roasted |
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Layer #1: With pastry cutter or knives, blend flour and butter. Add 2/3 cup chopped peanuts. Press evenly into 9" x 13" pan. Bake at 350 degrees for 20 minutes. Cool completely...Very important. Layer #2 Cream peanut butter and cream cheese. Add powdered sugar and mix well. Blend in 1 cup thawed Cool Whip. Spread over cooled layer #1. . . Layer #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. Blend Spread over layer #2. Layer R #4: Spread the rest of the container of Cool Whip over layer #3. Freeze hershey bars, break into small pieces and sprinkle over whipped topping. Sprinkle 1/3 cup chopped peanuts over Hershey bar. Chill for 3 hours or longer.
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