2 c. crushed vanilla wafers
1/2 c. melted butter
1 c. finely chopped Spanish peanuts (divided)
1 (8 oz.) pkg. cream cheese
1/3 c. peanut butter
1/3 c. powdered sugar
1 (16 oz.) container Cool Whip (divided)
2 sm. pkg. instant chocolate pudding
3 c. milk
1 Hershey chocolate bar, grated

Crust: Mix together vanilla wafers, butter and 2/3 cup peanuts. Press into 9 x 13 x 2 inch pan. Bake 10 minutes at 350 degrees. Let cool.

Thoroughly combine cream cheese, peanut butter and powdered sugar. Fold in 1/2 of Cool Whip. Mix well to light consistency before spreading over cooked crust. Beat instant pudding with 3 cups milk according to package directions. Spoon over cream cheese layer. Top with remaining Cool Whip; sprinkle with 1/3 cup peanuts and grated chocolate bar.