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Drumstick Bars

from the kitchen of Gary Ertl

1/2 cup melted butter
2/3 cup crushed, salted peanuts
2 cups vanilla wafers, crushed (don't skimp)
Mix butter, cookie crumbs and peanuts. Press into a 9 X 13 inch pan.
Bake at 350 degrees for 10 minutes.

8 oz. cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
2 cups Cool Whip
Mix cream cheese, peanut butter and powdered sugar until smooth.
Fold in Cool Whip. Spread over cooled first layer.

2 small packages instant chocolate pudding
3 cups cold milk
Mix together until smooth and starting to set. Pour over second layer.

2 cups Cool Whip
1/3 cup chopped peanuts
1 large Hershey Bar, finely grated
Spread Cool Whip over pudding layer.
Sprinkle chopped nuts and chocolate bits over the top.
Chill several hours or overnight.

Terri's notes:
  ~I didn't have a Hershey bar, but the Hershey's Shell topping worked like a charm. Drizzled it generously over the top of the dessert - very pretty.

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