Drumstick Torte - cooking recipe

Ingredients

2 cups crushed vanilla wafers
1 cup chopped Spanish peanut
1/2 cup melted margarine
8 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup crunchy peanut butter
2 cups Cool Whip
2 (3 1/2 ounce) packages instant chocolate pudding mix
3 cups cold milk
3 cups Cool Whip
2 Hershey Bars, shaved
1 cup chopped Spanish peanut

Preparation

Mix wafer crumbs, 1 cup nuts and margarine.
Press into 13x9 pan.
Bake 10 minutes at 350.
Cool.
Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
Fold in by hand 2 cups cool whip.
Spread over cooled crust.
Mix pudding with milk and spread over cheese mixture.
Refrigerate to set about 10 minutes.
Top with 3 cups cool whip.
Sprinkle with 1 cup nuts and shaved chocolate.
Freeze 1-2 hours then refrigerate 1 hour before serving.
Freezes well.