Pumpkin Crunch Torte - cooking recipe

Ingredients

1 1/2 c. walnuts, finely chopped
1 1/2 c. packed light brown sugar
1 1/2 c. vanilla wafer crumbs (about 36 cookies)
3/4 c. margarine or butter, melted

Preparation

Mix all ingredients until well blended.
Evenly distribute crunch topping in four 9-inch round cake pans.
Pat to cover bottom of pans.
Set aside.