2 c. crushed vanilla wafer cookies
2 c. Spanish peanuts
1/2 c. melted butter
1 c. powdered sugar
8 oz. pkg. cream cheese
5 c. whipped topping
1/2 c. crunchy peanut butter
2 sm. boxes instant chocolate pudding
2 c. cold milk
2 Hershey bars

1st Layer: 2 cups crushed vanilla wafer cookies, 1 cup Spanish peanuts and 1/2 cup melted butter. Mix all ingredients and pat into 9x13 inch pan. Bake at 350 degrees for 10 minutes; let cool.

2nd Layer: 1 cup powdered sugar, 8 oz. package cream cheese, 2 cups whipped topping and 1/3 cup crunchy peanut butter. Mix together sugar, cream cheese and peanut butter until creamy. Fold in whipped topping. Spread mixture on cooled crust.

3rd Layer: 2 small boxes instant chocolate pudding and 2 cups cold milk. Mix ingredients until mixture stiffens. Spread on top of second layer.

4th Layer: Spread more whipped topping over entire cake until well covered (about 3 cups). Sprinkle 1 cup crushed Spanish peanuts and 2 Hershey bars (shredded) over the top. Refrigerate.