Fudgy Peanut Butter Loaf

• 40 vanilla wafers, divided
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 1/4 cup light cream
• 1/4 cup PLANTERS COCKTAIL Peanuts, chopped
• 1/2 cup creamy peanut butter
• 1-1/2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping

1. Chop 4 of the wafers; set aside.
2. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
3. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan.
4. Place chocolate in small microwaveable bowl.
5. Add cream.
6. Microwave on HIGH 1-1/2 min., stirring after 1 min.
7. Stir until chocolate is completely melted.
8. Cool slightly.
9. Spread one-third of the chocolate mixture over wafers in pan; sprinkle with 1 Tbsp.
10. of the peanuts.
11. Place peanut butter in large bowl.
12. Gradually add milk, stirring with wire whisk after each addition until well blended.
13. Add dry pudding mixes.
14. Beat 2 min.
15. or until well blended.
16. (Mixture will be thick.)
17. Gently stir in whipped topping.
18. Spoon one-third of the pudding mixture over chocolate layer in pan; top with 12 of the remaining wafers.
19. Sprinkle with 1 Tbsp.
20. of the remaining peanuts; cover with half of the remaining chocolate mixture.
21. Repeat layers of pudding mixture, wafers, peanuts and chocolate mixture.
22. Cover with the remaining pudding mixture.
23. Sprinkle with chopped wafers and remaining peanuts; press gently into pudding mixture with back of spoon.
24. Freeze 4 hours or until firm.
25. Use foil handles to remove dessert from pan 15 min.
26. before serving.
27. Remove and discard foil.
28. Place dessert on serving plate.
29. Let stand until softened enough to cut into slices to serve.
30. Store any leftover dessert in freezer.

vanilla wafers, chocolate, light cream, peanuts, peanut butter, cold milk

Taken from www.kraftrecipes.com/recipes/fudgy-peanut-butter-loaf-106966.aspx (may not work)