LAYER 1:
1 c. crushed peanuts
2 c. crushed vanilla wafers
1/2 c. butter, melted
1 lg. Cool Whip

Mix all together and form crust in a 9 x 13 pan. Bake 10 minutes at 350 degrees. Let cool.

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

Beat cheese until creamy and add sugar and peanut butter until smooth. Fold in Cool Whip. Put on crust.

LAYER 3:
2 small pkg. chocolate instant pudding
3 c. milk

Beat and spread on cake.

LAYER 4:
2 c. Cool Whip
1 c. crushed peanuts
2 plain Hershey bars

Spread Cool Whip on top of third layer. Sprinkle with peanuts. Grate Hershey bars on top of peanuts. Freeze for two hours or overnight. Refrigerate.