1 (9") baked or graham cracker shell
1/2 c. peanut butter
3/4 c. powdered sugar
3 tbsp. powdered sugar
1 lg. pkg. chocolate pudding mix
3 c. milk
2 tbsp. cocoa
1/2 c. whipping cream, whipped
Chocolate sprinkles (opt.)

Combine the 3/4 cup powdered sugar and peanut butter, mixing well. Spread this over the bottom of pie shell, reserving 2 tablespoons for topping. (If mixture is too thick to spread, add a little warm water.) Prepare chocolate pudding according to directions. Pour this into the pie shell over peanut butter mixture. Chill in refrigerator.

Sift cocoa into whipped cream and swirl. Spread over cooled pudding. Add remaining 3 tablespoons powdered sugar to reserved peanut butter mixture. Spread over top of pie. Garnish with chocolate sprinkles. (Prepared whipped topping and sugar free pudding may be used in place of whipped cream and regular pudding.)