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

Heat 1/2 cup peanut butter and 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 remaining peanut butter. Spoon into 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 dessert topping over pie; sprinkle with chopped peanuts and chocolate curls. Serves 8.