Pumpkin Crunch Torte

Ingredients:
- 1 1/2 c. walnuts, finely chopped
- 1 1/2 c. packed light brown sugar
- 1 1/2 c. vanilla wafer crumbs (about 36 cookies)
- 3/4 c. margarine or butter, melted

Directions:
- Mix all ingredients until well blended.
- Evenly distribute crunch topping in four 9-inch round cake pans.
- Pat to cover bottom of pans.
- Set aside.