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

Heat 1/2 cup of the 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 Cool Whip over pie. Sprinkle with chopped peanuts and chocolate curls. Serves 8.