Categories: Desserts 
      Yield: 10 servings 
  
           -Waldine Van Geffen VGHC42A 
  1 1/2 c  Chopped peanuts; divided 
      1 c  Flour 
    1/2 c  Butter or margarine 
      8 oz Cream cheese; softened 
     12 oz Whipped topping 
      1 c  Confectioners' sugar 
    1/2 c  Creamy peanut butter 
      1 sm Pk chocolate instant pudding 
      1 sm Pk vanilla instant pudding 
  2 1/2 c  Milk 
      1 c  Chocolate syrup 
  
  Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or 
  margarine. Blend together and press in 13x9" pan. Bake for 20 minutes at 
  300~. Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 C 
  confectioners' sugar with electric mixer. Blend in 1 C whilled topping with 
  a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instand puddings 
  into cold milk. Spread on top of first layer. 3rd Layer-Spread remaining 
  whipped toppping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on 
  top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped 
  peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or 
  refreeze leftovers. Source: Times-Picayune, Miriam Guidroz (wrv)