SHELL:

1 c. crushed vanilla wafers
1/4 c. butter, melted
1/3 c. chopped peanuts

FIRST LAYER:

4 oz. cream cheese, softened
3 tbsp. peanut butter
1/2 c. sifted powdered sugar
1 c. Cool Whip, thawed
1 banana, thinly sliced

SECOND LAYER:

1 (4 oz.) pkg. instant chocolate pudding
1 1/2 c. milk
1/2 tsp. instant coffee granules
1 c. Cool Whip, thawed
3 to 4 tbsp. chopped peanuts

1. To prepare shell, in bowl combine crumbs, butter and peanuts. Press into 9 inch buttered pie pan.

2. Bake at 350 degrees for 10 minutes. Cool.

3. Meanwhile, beat together all first layer ingredients except Cool Whip until blended. Fold in Cool Whip, mixing well.

4. Spread mixture evenly over cooled crust. Arrange banana slices over mixture. Refrigerate.

5. For 2nd layer, prepare pudding according to package using mix and milk. Add coffee granules blending well. Spread evenly on pie.

6. Spread thawed topping on top. Sprinkle with peanuts. Cover and refrigerate overnight.