Chocolate Peanut Torte

Vanilla wafer crumbs and crushed peanuts make an extra tasty crust for this creamy dessert. Folks will likely be lining up for seconds … and thirds!

2 cups vanilla wafer crumbs
1/3 cup butter or margarine, melted
1 cup peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated

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

Yield: 16-20 servings.