Place peanuts in a blender and pulse until pieces are small, repeat with the mini Snicker bars.

Pour pudding mix in a bowl and add s.c. milk and water. Whisk until well blended.

Pour peanuts onto Graham cracker crust to make a very thin layer.

Drizzle with caramel sauce.

Pour pudding on top.

Drizzle heavily with caramel.

Top with Cool Whip.

Crumble Snickering bars on top and then drizzle lightly with caramel.

Refrigerate for 2 hours, or until set