Chocolate Peanut Torte

• 2 cups crushed vanilla wafers (about 60 wafers)
• 1/3 cup butter, melted
• 1 cup salted peanuts, finely chopped, divided
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 cup peanut butter
• 4 cups whipped topping, divided
• 3 cups cold milk
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1 milk chocolate candy bar (1.55 ounces), grated

1. In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 8-10 minutes or until lightly browned. Cool.
2. In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust.
3. In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours.
4. Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

vanilla wafers, butter, peanuts, cream cheese, sugar, peanut butter, whipped topping, cold milk, chocolate pudding, milk chocolate

Taken from www.tasteofhome.com/recipes/chocolate-peanut-torte/ (may not work)