#1914 - Chocolate Peanut Sundae Dessert

(by Shirley McNevich)

1 stick Parkay margarine (melted)
1 cup flour
1 cup chopped peanuts + extra for sprinkling
1/2 cup Jif peanut butter
1 - 8oz. Philadelphia cream cheese (softened)
1 cup thawed Cool Whip + extra for topping
1 - 3oz. box Jell-O INSTANT vanilla pudding mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
2 3/4 cups milk
1 jar maraschino cherries (drained, cut in half and dried on paper towels)

In a bowl a melted Parkay, flour and chopped peanuts--stir. Grease a 9 x 13 glass baking dish. Press the peanut mixture into the bottom of the dish. Bake at 350 degrees for 15-20 minutes, then cool completely. In a mixer add peanut butter, cream cheese and Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a mixer add both pudding mixes and milk--beat until thick. Spread pudding mixture over cream cheese mixture. Spread some Cool Whip over the entire top. Sprinkle extra chopped peanuts over the top. Arrange maraschino cherries on the top. Refrigerate until cold.