| | Directions | - Mix the crushed vanilla wafers, 2/3 cup of the crushed peanuts, and the margarine.
- Press the mixture into a 9- x 13-inch cake pan and bake at 350ºF for 10 minutes; then allow it to cool.
- Mix the cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in 2 cups of the whipped topping.
- Spread the mixture over the cooled crumb crust; then refrigerate.
- Mix the pudding and milk; then pour on top of the other layer in the pan. Return to the refrigerator and chill until set.
- Spread remaining 2 cups of whipped topping over the pudding mixture. Top with the remaining 1/3 cup of peanuts and serve. Store in the refrigerator.
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Cook Time: 10 minutes
Container: 9- x 13-inch cake pan
|  | | Ingredients | | - | | 2 cups vanilla wafers, crushed |
| - | | 1 cup crushed peanuts |
| - | | 1/2 cup margarine, melted |
| - | | 8 ounces cream cheese |
| - | | 1/3 cup peanut butter |
| - | | 1 cup powdered sugar |
| - | | 4 cups whipped topping |
| - | | 2 packages instant chocolate pudding |
| - | | 3 cups milk |
| - | | 1 small Hershey's chocolate candy bar |
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