Drumstick Dessert

• 2 c. vanilla wafers, crushed
• 1 c. Spanish peanuts, crushed
• 1/2 c. butter, melted
• 1 (8 oz.) Philadelphia cream cheese, softened
• 1/3 c. peanut butter
• 1 c. powdered sugar
• 16 oz. Cool Whip
• 2 (3 oz.) pkg. chocolate instant pudding mix
• 3 c. cold milk
• 1 small Hershey chocolate candy bar

1. Mix 2/3 cup of peanuts, wafers and melted butter together. Put in a 9 x 13 x 2-inch pan.
2. Bake 10 minutes at 350u0b0.
3. Let cool. Mix cream cheese, peanut butter and powdered sugar until smooth. Fold in 2 cups Cool Whip.
4. Layer over crust and refrigerate.
5. Mix pudding and milk.
6. Pour in pan over first mixture and refrigerate. Put rest of Cool Whip on top and sprinkle with remaining peanuts and candy bar (grated).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675651 (may not work)