1ST LAYER:

2 c. vanilla wafer cookies, crushed
1 c. Spanish (roasted) peanuts, crushed
1/2 c. butter, melted

Mix all ingredients together and pat into 9 x 13 inch pan. Bake at 350 degree oven for 10 minutes. Let crust cool.

2ND LAYER:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
2 c. whipped topping
1/3 c. crunchy peanut butter

Mix sugar, cream cheese and peanut butter until creamy. Fold in whipped topping. Spread mixture on cooled crust.

3RD LAYER:

2 sm. boxes instant chocolate pudding
2 c. cold milk

Mix ingredients until mixture stiffens, spread on top of second layer.

4TH LAYER:

Spread more whipped topping over entire cake until well covered (about 3 cups). Sprinkle one cup crushed Spanish peanuts and two Hershey bars, shredded over the top. Refrigerate.