1 (8") frozen pie crust
1 sm. can Hershey fudge ice cream topping
1 sm. jar smooth and creamy peanut butter
1 (6 1/2 oz.) pkg. vanilla pudding

Must use FUDGE topping because of thickness. Must use creamy peanut butter.

1. Bake 8" pie crust; cool.

2. Spread 1/4" to 1/2" Hershey's fudge on bottom of crust.

3. Spread 1/4" to 1/2" smooth and creamy peanut butter over fudge topping.

4. Cook and cool vanilla pudding, pour gently over peanut butter fudge.

5. May use Cool Whip or chocolate shavings to decorate pie.

6. Refrigerate at least 2 hours before serving.