Step 1

Preheat oven to 350°F.

Step 2

With a fork, mix crushed dry roasted peanuts with flour and margarine.

Step 3

Press into the bottom of a 9x13 pan. Bake for 15 to 20 minutes and then let cool.

Step 4

Mix peanut butter, cream cheese, 8 ounces Cool Whip and powdered sugar together. Spread over cooled crust.

Step 5

Mix instant vanilla pudding and instant chocolate pudding together with cold milk and stir until thickened. Spread on top of the second layer.

Step 6

Spread remaining 8 ounces of Cool Whip over the third layer. Sprinkle with grated chocolate and crushed peanuts.

Step 7

Refrigerate at least 4 to 6 hours or overnight.