Chocolate Peanut Butter Torte

25 min 15 min prep
16-20 servings

2 cups vanilla wafer crumbs
1/3 cup butter or margarine, melted
1 cup peanuts, finely chopped, divided
8 ounces cream cheese, softened
1 cup confectioners' sugar (aka powdered sugar)
1/2 cup peanut butter
4 cups Cool Whip or Whipped Cream, divided
3 cups cold milk
8 ounces instant chocolate pudding mix
1 chocolate bar, grated

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