Categories: frozen dessert

Ingredients

• 1 cup crushed Spanish peanuts
• 1/2 cup melted butter or margarine
• 1 8oz. pkg. cream cheese
• 1/3 cup peanut butter
• 1 cup confectioners' sugar
• 4 cups whipped topping
• 2 small pkg. instant chocolate pudding
• 3 cups milk
• 1 small candy bar

Directions

1. Mix vanilla wafers, 2/3 cup peanuts, and margarine together. Pat in a 9 × 13-inch pan. Bake in oven, 350 degrees, for 10 minutes.

2. Cool. Mix cream cheese, peanut butter, and confectioner’s sugar until smooth. Fold in 2 cups whipped topping. Layer over crumb crust and refrigerate.

3. Meanwhile, mix pudding and milk together. Pour over layers in pan; refrigerate until set. Spread remaining 2 cups whipped topping over pudding mixture. Top with remaining peanuts. Grate chocolate bar over pudding mixture. Cover and place in freezer. This may be served directly from freezer or after setting at room temperature for about 15 minutes.

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