Drumstick Torte

• 2 cups crushed vanilla wafers
• 1 cup chopped Spanish peanut
• 1/2 cup melted margarine
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/3 cup crunchy peanut butter
• 2 cups Cool Whip
• 2 (3 1/2 ounce) packages instant chocolate pudding mix
• 3 cups cold milk
• 3 cups Cool Whip
• 2 Hershey Bars, shaved
• 1 cup chopped Spanish peanut

1. Mix wafer crumbs, 1 cup nuts and margarine.
2. Press into 13x9 pan.
3. Bake 10 minutes at 350.
4. Cool.
5. Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
6. Fold in by hand 2 cups cool whip.
7. Spread over cooled crust.
8. Mix pudding with milk and spread over cheese mixture.
9. Refrigerate to set about 10 minutes.
10. Top with 3 cups cool whip.
11. Sprinkle with 1 cup nuts and shaved chocolate.
12. Freeze 1-2 hours then refrigerate 1 hour before serving.
13. Freezes well.

vanilla wafers, spanish peanut, margarine, cream cheese, powdered sugar, crunchy peanut butter, instant chocolate pudding, cold milk, spanish peanut

Taken from www.food.com/recipe/drumstick-torte-54273 (may not work)