Preheat the oven to 350°F. Spritz the bottom of a 13x9 inch baking dish with cooking spray. In a small mixing bowl, toss together the vanilla wafer crumbs, 1/2 cup chopped peanuts, melted butter and granulated sugar. Press onto the bottom of the baking dish.
Bake for 15-20 minutes until lightly golden and set. Cool completely.
In a medium mixing bowl use a mixer to whip both boxes instant pudding with 4 cups half and half plus vanilla for 2-3 minutes until it's beginning to thicken.
Add the whipped cream cheese and continue to whip until smooth and combined.
Fold in the fresh whipped cream by hand. Spread evenly onto the crust.
Sprinkle the filling with 1/2 of the reserved mini chocolate chips, 1/2 of the chopped peanuts and 1/2 of the crushed sugar cones. Reserve the rest for the top.
Chocolate Ganache: Melt 1 cup mini chocolate chips and 1/2 cup of heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat this process until smooth.
Cool the melted chocolate slightly. Drizzle over the first layer of chocolate chips, peanuts and sugar cone pieces.
While the chocolate is soft finish the top with reserved chocolate chips, peanuts and sugar cone pieces. (Double Topping)
Chill for at least 4 hours or overnight before cutting.