1 c. Spanish peanuts, crushed
2 c. vanilla wafers, crushed
1/2 c. melted butter
1 (8 oz.) cream cheese
1/3 c. peanut butter
1 c. confectioners' sugar
4 c. Cool Whip
2 sm. pkgs. chocolate instant pudding
3 c. milk
1 chocolate candy bar

Mix vanilla wafers, 2/3 cup peanuts, and butter together. Pat in 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Cool. Mix cream cheese, peanut butter, and confectioners' sugar until smooth. Fold in 2 cups Cool Whip. Layer over crumb mixture and refrigerate.

MEANWHILE, mix pudding and milk together. Pour over layers in pan; refrigerate until set. Spread remaining 2 cups Cool Whip over pudding. Top with remaining peanuts. Grate chocolate candy bar over top. Cover and place in freezer. May be served directly from freezer.