2 c. crushed vanilla wafers
1 c. Spanish peanuts (chopped)
1/2 c. melted butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 c. peanut butter
2 sm. pkgs. instant chocolate pudding
3 c. milk
4 c. whipped topping
1 chocolate bar (use dark chocolate Hersheys)

Mix crushed vanilla wafers with 2/3 cup peanuts (reserve rest for topping) and melted butter together and press into bottom of 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Mix cream cheese, powdered sugar and peanut butter until creamy. Fold in 2 cups whipped topping. Pour into crust.

Mix pudding with milk in small mixing bowl and pour over cream cheese layer. Spread remaining whipped topping over pudding layer. Top with remaining nuts and grated chocolate bar. Refrigerate until serving.