Chocolate-Cluster Peanut Butter Cake

Makes 16 servings

• 1 pkg (2 layer size) chocolate cake mix
• 1 cup cold milk
• 1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
• 1/2 cup peanut butter
• 1/2 cup Dry Roasted Peanuts
• 2 squares Semi-Sweet Baking Chocolate, melted
• 1 1/2 cups thawed Cool Whip Whipped Topping

1. Preheat oven to 350°F.  Prepare and bake cake mix as directed on package in 2 greased and floured 9 inch round cake pans.  Cool 10 minutes; remove from pans.  Cool completely on wire racks.  Meanwhile, pour milk into medium bowl.  Add dry pudding mix.  Beat 2 minutes or until well blended.  Add peanut butter; beat well.  Refrigerate until ready to use.
2. Mix peanuts and melted chocolate; stir until evenly coated.  Drop by teaspoon onto waxed paper-covered baking sheet.  Refrigerate 10 minutes or until firm.
3. Place 1 of the cake layers on cake platter; spread with 1 cup of the pudding mixture.  cover with remaining cake layer.  Gently stir whipped topping into remaining pudding mixture.  Spread over top and side of cake.  Decorate with chocolate peanut clusters.  Store leftover cake in refrigerator.