1 cup finely chopped peanuts, divided
1 cup all-purpose flour
½ cup butter, softened
1 (8 oz) package cream cheese,
softened
1 cup confectioners’ sugar
1 cup peanut butter
¼ cup toffee chips
1 (16 oz) container frozen whipped
topping, thawed, divided
2 bananas, peeled and sliced
1 cup crushed pineapple
2 ½ cups 2% milk
1 (5.1 oz) package instant vanilla
pudding mix
2 (1.45 oz) peanut butter cups, sliced
½ cup chopped and whole honey
roasted peanuts

Preheat oven to 350 degrees F. In a medium mixing bowl, combine peanuts, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.

In a large bowl, beat togethor cream cheese, confectioners’ sugar, peanut butter, and toffee chips until smooth. Fold in half of the whipped topping. Spread on top of cooled crust. Top with banana slices mixed with crushed pineapple. Set aside.

In a large bowl, combine milk and vanilla pudding mix. Beat until thick, Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed peanut butter cups and peanuts.