Chocolate Peanut Torte

• 2 c. vanilla wafer crumbs
• 1/3 c. butter or margarine, melted
• 1 c. peanuts, finely chopped, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1 c. confectioners sugar
• 1/2 c. peanut butter
• 4 c. whipped topping, divided
• 3 c. cold milk
• 2 pkg. (3.9 oz. ea.) chocolate instant pudding mix
• 1 milk chocolate candy bar (1.55 oz.) grated

1. Combine wafer crumbs, butter and 2/3 c. peanuts.
2. Press into an ungreased 13 X 9 X 2 baking dish.
3. Bake at 350u0b0 for 8-10 minutes or until lightly browned.
4. Cool.
5. In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth.
6. Fold in 2 c. whipped topping.
7. Spread over crust.
8. In a mixing bowl, beat milk and pudding mixes on low for 2 minutes.
9. Carefully spread over cream cheese layer.
10. Cover and refrigerate for 4-6 hours.
11. Just before serving carefully spread remaining topping over the pudding layer.
12. Sprinkle with grated chocolate and the remaining peanuts. Yield 16-20 servings.

vanilla wafer crumbs, butter, peanuts, cream cheese, confectioners sugar, peanut butter, whipped topping, cold milk, chocolate instant pudding, milk chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149241 (may not work)