1/2 c. butter
2 c. crushed vanilla wafers
1 c. crushed Spanish peanuts

Mix and press in a 9 by 13 pan. Bake at 350 degrees for 10 or 15 minutes.

FIRST FILLING:

8 oz. softened cream cheese
1 c. powdered sugar
1/2 c. crunchy peanut butter
2 c. (or 8 oz.) whipped topping

Mix with mixer thoroughly about one minute. Spread over cooled crust.

SECOND FILLING:

2 (3 oz.) pkg. instant chocolate fudge pudding
3 c. cold milk

Beat until stiff and fluffy. Put on top of first filling. Spread with 8 ounces whipped topping. You can put shaved chocolate on top and a few of the crushed nuts.