Comments: Try it; you will surely get comments about both, the dish and its ‘name’.
If desired, use instant chocolate pudding instead of butterscotch pudding.
1 cup [250 mL] finely chopped peanuts 1/2 cup [100 g] melted butter 1 cup [140 g] flour 3 tablespoons [45 g] sugar 8 ounces [227 g] cream cheese 1 cup [250 mL] sifted icing sugar 1 [32-ounce / 1-L] container whipped topping 1 [ 3.4-ounce / 96-g] package instant butterscotch pudding [4-serving] 3 cups [750 mL] milk 1 [ 3.4-ounce / 96-g] package instant butterscotch pudding [4-serving] Plain milk chocolate bar, grated [optional] Preheat oven to 350°F [180°C]. Mix together finely chopped peanuts, melted butter, flour and sugar. Press over the bottom of an ungreased 9 x 13-inch [23 x 33-cm] pan. Bake into a preheated for 15 minutes. Chill for 5 minutes into a freezer. Beat together cream cheese and sifted icing sugar. Fold in 1/4th of whipped topping. Spread over chilled base; refrigerate. Beat together butterscotch pudding mix and half, 1 1/2 cups [375 mL], of the milk. Pour over cream cheese mixture; refrigerate until set. Beat together vanilla pudding mix and remaining milk. Spread over butterscotch mixture and refrigerate set. Top all over with remaining whipped topping; if desired, sprinkle with grated milk chocolate. Refrigerate until really cold before serving. Keep refrigerated.