3/4 cup cold butter
1 chocolate cake mix
1 egg, slightly beaten
Preheat oven to 350°. Cut cold butter into cake mix with a pastry cutter or a fork until you have reasonably fine crumbs.
Add the egg and mix well. Press gently into a greased 9 x 13 baking pan.
Bake 15- 18 minutes.
Cool completely on a wire rack.
1/3 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
4 cups cool whip, divided
Place the first three in a mixer bowl and blend well. Add cool whip and mix gently.
If you whip cool whip too much it gets runny so you might have to finish folding it in with a spatula. Spread over cooled crust and refridgerate.
2pkg. (3.9 ounce each)
instant chocolate pudding
3 cups cold milk
Combine and wisk vigorously for about 2 minutes. Pour over second layer and refridgerate again till completely set.
Top with remaining Cool Whip and garnish with Chocolate Curls.