3/4 c powdered sugar
1/3 c creamy peanut butter
1 baked (9-inch) pie crust
1 c milk
1 c sour cream
1 pkg. (4-serving size) instant French vanilla pudding mix
5 peanut butter candy cups, divided
2 c Cool Whip

Combine powdered sugar and peanut butter with fork until blended. Place evenly in bottom of pie crust. Place milk and sour cream in bowl. Add pudding mix, beat until thickened. Pour half of filling over peanut butter mixture. Coarsely chop 4 candy cups; sprinkle over filling. Top with remaining filling. Spread Cool Whip over filling. Cut remaining candy cup into 8 pieces; place on top of pie. Refrigerate.

Makes 8 servings.