#1 LAYER:

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

#2 LAYER:

1 (8 oz.) cream cheese
1/3 c. peanut butter
1 c. powdered sugar
2 c. Cool Whip

#3 LAYER:

2 sm. pkg. instant chocolate pudding
3 c. milk

#4 LAYER:

2 c. Cool Whip
1/3 c. salted Spanish peanuts, chopped
1 lg. Hershey's bar, grated fine

#1 LAYER: Mix together well and put into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.

#2 LAYER: Beat cheese, peanut butter and sugar until smooth, fold in Cool Whip. Spread over cooled crust.

#3 LAYER: Combine pudding and milk. Beat for 3 minutes. Spread on top of second layer and refrigerate for about 1/2 hour.

#4 LAYER: Spread Cool Whip over third layer and sprinkle nuts and chocolate over the top. Cover and refrigerate several hours or overnight. Keep refrigerated.