3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 servings size) pkg. cook and serve Jello vanilla pudding mix
3 c. milk
1 (4 serving size) pkg. cook and serve Jello chocolate pudding mix
1 tsp. vanilla
1 (4 oz.) container frozen whipped dessert topping, thawed

Heat butter and 1/2 cup of the peanut butter until smooth. Stir in cracker crumbs; cool. Press mixture onto the bottom and up the sides of a 9 inch pie plate. Chill. In a 1 quart saucepan, combine vanilla pudding mix and 1 1/2 cups of the milk. Cook and stir to a full boil. Stir in the remaining peanut butter. Spoon into crust. Chill. Combine chocolate pudding mix and the remaining 1 1/2 cups of the milk; cook and stir to a full boil. Stir in vanilla. Spoon over the first layer in the pie. Chill. To serve, spread dessert topping over the pie; sprinkle with chopped peanuts and "chocolate curls", if desired or chocolate miniature bits.