2 c. vanilla wafers, crushed
1/2 c. butter, melted
2/3 c. crushed Spanish peanuts
8 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
Cool Whip
2 sm. pkgs. instant chocolate pudding
3 c. milk
1 lg. Hershey chocolate bar

First layer: Mix together wafers, butter and peanuts. Put in 9x13 inch pan and bake 10 minutes at 350. Cool.

Second layer: Mix cream cheese, peanut butter and powdered sugar until smooth. Then fold in 2 cups Cool Whip. Spread over crust.

Third layer: Mix pudding and milk and spread over 2nd layer. Put 2 cups Cool Whip on top of pudding, sprinkle peanuts on top and 1 grated candy bar. Serve semi-frozen.