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1
Chop 4 of the wafers; set aside.
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2
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
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3
Arrange 12 of the remaining wafers in single layer on bottom of prepared pan.
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4
Place chocolate in small microwaveable bowl.
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5
Add cream.
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6
Microwave on HIGH 1-1/2 min., stirring after 1 min.
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7
Stir until chocolate is completely melted.
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8
Cool slightly.
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9
Spread one-third of the chocolate mixture over wafers in pan; sprinkle with 1 Tbsp.
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10
of the peanuts.
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11
Place peanut butter in large bowl.
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12
Gradually add milk, stirring with wire whisk after each addition until well blended.
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13
Add dry pudding mixes.
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14
Beat 2 min.
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15
or until well blended.
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16
(Mixture will be thick.)
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17
Gently stir in whipped topping.
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18
Spoon one-third of the pudding mixture over chocolate layer in pan; top with 12 of the remaining wafers.
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19
Sprinkle with 1 Tbsp.
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20
of the remaining peanuts; cover with half of the remaining chocolate mixture.
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21
Repeat layers of pudding mixture, wafers, peanuts and chocolate mixture.
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22
Cover with the remaining pudding mixture.
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23
Sprinkle with chopped wafers and remaining peanuts; press gently into pudding mixture with back of spoon.
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24
Freeze 4 hours or until firm.
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25
Use foil handles to remove dessert from pan 15 min.
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26
before serving.
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27
Remove and discard foil.
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28
Place dessert on serving plate.
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29
Let stand until softened enough to cut into slices to serve.
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30
Store any leftover dessert in freezer.
