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3/4 c. plus 3 tbsp. powdered sugar
1/2 c. peanut butter
1 (9 inch) baked or graham cracker pie shell
1 (5 1/8 oz.) pkg. chocolate pudding mix (not instant)
3 c. milk
2 tbsp. cocoa
1/2 c. whipped cream or Cool Whip
Chocolate sprinkles (optional)

Combine 3/4 cup powdered sugar and peanut butter - mix well. Spread over bottom of pie shell, saving 2 tablespoons for topping. (If the mixture is too stiff to spread, add a small amount of warm water.)

Prepare chocolate pudding according to directions using milk. Pour over peanut butter layer and chill in refrigerator.

Sift cocoa into whipped cream and swirl. Spread over cooled pie. Add remaining 3 tablespoons powdered sugar to peanut butter topping and sprinkle over pie. Garnish with chocolate sprinkles.

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