Chocolate Peanut Butter Torte

• 2 cups vanilla wafer crumbs
• 13 cup butter or 13 cup margarine, melted
• 1 cup peanuts, finely chopped,divided
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar (10x)
• 12 cup peanut butter
• 4 cups Cool Whip, divided
• 3 cups cold milk
• 8 ounces instant chocolate pudding mix
• 1 chocolate bar (grated or divided we like Symphony)

1. Combine crumbs, butter& 2/3 c.
2. peanuts.
3. Press into an ungreased 9x13 pan.
4. Bake at 350 for 8-10 minutes, or until lightly browned.
5. Cool completely.
6. In bowl, beat cream cheese, sugar& peanut butter until smooth.
7. Fold in 2 c.
8. Cool Whip.
9. Spread over crust.
10. In bowl, beat milk and puddings on low for two minutes.
11. Carefully spread over cream cheese layer.
12. Cover and refrigerate 4-6 hours.
13. Just before serving, carefully spread remaining Cool Whip over pudding layer.
14. Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

vanilla wafer crumbs, butter, peanuts, cream cheese, sugar, peanut butter, cold milk, chocolate pudding, chocolate

Taken from www.food.com/recipe/chocolate-peanut-butter-torte-76844 (may not work)