2 c. crushed vanilla wafers
1/2 c. butter
2/3 c. salted, chopped Spanish peanuts

Mix together above 3 ingredients and put into a 9 x 12 inch pan. Bake 10 minutes at 350 degrees.

FILLING:

8 oz. softened cream cheese
1/2 c. peanut butter
2 (8 oz.) Cool Whip
2 pkgs. chocolate instant pudding mix
3 c. milk
1/3 c. chopped Spanish peanuts

Mix together cream cheese and peanut butter, add 8 ounces Cool Whip. Put on above crust. Mix 2 packages chocolate pudding with milk. Put on above layers. Put one 8 ounce Cool Whip on top of pudding layer. Sprinkle with 1/3 cup chopped Spanish peanuts and grated chocolate Hershey bar. Refrigerate until ready to serve. Serves 12 to 15.