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Crust:
1/2 cup cold butter
1 cup flour
2/3 cup roasted peanuts
Filling:
1 cup powdered sugar	1/2 cup peanut butter
1 pkg cream cheese	8-oz. pkg Cool Whip
Topping:
1 small pkg chocolate pudding
1 small pkg vanilla pudding
2 3/4 cups cold milk

Divide Cool Whip; use instant puddings. Cut butter into flour until crumbly; stir in chopped nuts. Press into 9 x 13-inch pan. Bake at 350 degrees for 16-20 minutes. Cool completely. Beat sugar, cream cheese and peanut butter until smooth. Fold in 1 cup Cool Whip. Spread over crust. Mix puddings and milk; beat 2 minutes on low. Sread over filling. Top with remaining Cool Whip. Cover and refrigerate 4 hours or overnight. Garnish with grated chocolate.