CRUST:

1 c. crushed vanilla wafers (about 25 wafers)
1/4 c. butter, melted
1/2 c. crushed peanuts

FIRST LAYER:

4 oz. cream cheese, softened
3 tbsp. peanut butter
1/2 c. sifted powdered sugar
1 c. frozen non-dairy whipped topping. thawed

SECOND LAYER:

1 (3 1/2 oz.) pkg. instant chocolate pudding & pie filling
1 1/2 c. milk
1 tsp. rum flavoring
1 banana, sliced

TOPPING:

1 c. frozen non-dairy whipped topping, thawed
1/3 c. crushed peanuts

TIPS: The wafers and peanuts can quickly be crushed in a food processor. Other flavorings can be substituted.

1. In bowl, combine wafer crumbs, butter and peanuts, mixing well.

2. Evenly press mixture into an 8" square baking dish.

3. Bake at 350 degrees for 10 minutes. Set aside to cool.

4. In food processor or in mixing bowl, beat together cream cheese, peanut butter and powdered sugar. Fold in the non-dairy whipped topping, mixing well.

5. Spread mixture over the crust. Cover and chill.

6. In medium bowl, combine the instant pudding mix, milk and rum flavoring. Beat at low speed for 1 to 2 minutes, until thickened. Chill for a few minutes.

7. Spread over the top. Cover with sliced bananas.

8. Spread the non-dairy whipped topping evenly over the top. Sprinkle with peanuts. Cover.

9. Chill overnight before cutting into squares to serve.