1 (9 inch) baked crust
1 lg. box instant French vanilla pudding
1 1/2 c. powdered sugar
Cool Whip for topping
2/3 c. peanut butter

Mix sugar and peanut butter until very crumbly, reserving 1/2 cup for very top. Mix pudding as directed on box. Layer as follows on crust:

1/2 of crumbly mixture; 1/2 of pudding; rest of crumbly mixture; rest of pudding. Put cool Whip over filling and sprinkle the reserved 1/2 cup of crumbly mixture over that.