3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving) pkg. of regular vanilla pudding mix
3 c. milk
1 (4 serving) pkg. regular chocolate pudding mix
1 tsp. vanilla
1 (4 oz.) container Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Heat 1/2 of the peanut butter and all of the butter until smooth. Stir in graham cracker crumbs; cool. Press mixture into bottom and sides of a 9 inch pie plate. Chill. In a 1-quart saucepan, combine vanilla pudding and 1 1/2 cups of the milk; cook and stir to a full boil. Stir in remaining peanut butter; spoon into pie crust. Chill. Combine chocolate pudding mix and remaining milk; cook and stir to a full boil. Stir in vanilla. Spoon over peanut butter layer. Chill. To serve: spread Cool Whip over pie. Serves 8.

SUGGESTION: Sprinkle with chopped peanuts and chocolate curls.