1 graham cracker pie crust
1 c. confectioners' sugar
3/4 c. peanut butter (smooth)
1 box chocolate pudding (not instant, must be cooked)
1 med. size Cool Whip

Mix peanut butter and sugar until crumbly and pour into pie crust (leave 1 tablespoon aside for garnish).

Cook pudding according to directions on box and pour over peanut butter mixture.

Refrigerate immediately. When cooled, top with Cool Whip and garnish with remaining peanut butter mixture.