Triple Treat Cake

1/2 cup cold butter
1 cup all-purpose flour
2/3 cup finely chopped dry roasted peanuts

Filling
1 cup confectioners' sugar
1 package (8 ounces) cream cheese, softened
1/2 cup creamy peanut butter
1 carton (8 ounces) frozen whipped topping, thawed, divided

Topping
2-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Grated semisweet chocolate, optional

In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack.

For filling, in a large mixing bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust.

For topping, in another mixing bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight. Makes 20-24 servings.