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
3 c. milk
2 tbsp. cocoa
1/2 c. whipping cream, whipped
Chocolate sprinkles

Combine 3/4 cup powdered sugar, and peanut butter mixing well. Spread over bottom of pie shell, reserving 2 tablespoons for topping. If mixture is too stiff to spread, add small amount of warm water.

Prepare chocolate pudding according to package directions, using milk. Pour into pie crust 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 reserved peanut butter topping and sprinkle over pie. Garnish with chocolate sprinkles. Makes 1 (9 inch) pie