#2359 - Cherry Peanut Squares

(by Shirley McNevich)

1 stick softened butter
1 cup flour
1/2 cup chopped peanuts + extra for sprinkling
1/3 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 8oz. Cool Whip (thawed)
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 3oz. box Jell-O chocolate INSTANT pudding
1 small jar maraschino cherries (drained and halved)

In a bowl add softened butter, flour and chopped peanuts--stir to make crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15-20 minutes. Cool completely. In a mixer add peanut butter, powdered sugar and 1 container of Cool Whip--beat and set aside. Prepare both boxes of pudding separately according to box directions. Spread the peanut butter mixture over the cooled crust. Spread the chocolate pudding over the peanut butter mixture. Spread the vanilla pudding over the chocolate pudding. Spread the second container of Cool Whip over the vanilla pudding. Sprinkle extra chopped peanuts over the Cool Whip. Arrange maraschino cherry halves evenly over the top. Refrigerate until cold.