Chocolate Peanut Butter Rainbow

Chocolate Peanut Butter Rainbow

Crust:
1/2 c Sugar
1/4 c Cocoa
1 1/2 c Flour
1 stick Butter
Filling:
1 pkg (8 oz) Cream Cheese
3/4 c Powdered Sugar
1 c Peanut Butter
1 (oz) Cool Whip
3 1/2 c Milk
2 pkg Instant Vanilla Pudding
1 pkg Instant Chocolate Pudding
2 c Milk

Crust: Mix until crumbly, put in 9x13 pan.  Bake at 350 for 12 minutes.  Cool.
Filling: 1) Beat cream cheese & powdered sugar.  Blend in peanut butter and 1/4 c Milk, fold in cool whip & spread over cooled crust.  2) Beat 3 1/2 c Milk and Vanilla Pudding.  Spread over peanut butter layer.  3) Mix Chocolate Pudding and 2 c Milk.  Spread over vanilla layer.  4) Cover with more cool whip and refrigerate.