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.