2 cups vanilla wafers, crushed
1 cup crushed Spanish peanuts
1/2 cup melted margarine
8 ounces cream cheese
1/3 cup peanut butter
1 cup powdered sugar
4 cups whipped topping
2 small packages instant chocolate pudding mix
3 cups milk
1 small chocolate candy bar

Mix vanilla wafers, 2/3 cup peanuts and margarine together. Pat into a 9 x 13-inch pan. Bake in 350 degree F oven for 10 minutes. Cool.

Mix cream cheese, peanut butter, and sugar until smooth. Fold in 2 cups whipped topping. Layer over crumb crust and refrigerate. Meanwhile mix pudding and milk together. Pour over layers in pan. Refrigerate until set. Spread with 2 cups whipped topping. Top with remaining peanuts and grated chocolate bar. Cover and place in freezer. Can be served directly from freezer or after sitting at room temperature for 15 minutes.