In a bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 9x13 inch baking dish. Bake at 350 degrees F for 16-20 minutes or until lightly browned. Cool crust on a wire rack.
In a mixing bowl, beat the cream cheese, confectioners' sugar and peanut butter until smooth. Fold in 1 1/2 cups whipped topping. Carefully spread the mixture over crust.
In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate curls (optional). Cover and refrigerate for at least 1 hour before serving.
By Robin from Washington, IA
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