1 (3 1/8 oz.) pkg. vanilla pudding and pie filling (not instant)
1 c. milk
1 c. heavy cream
1/3 c. butterscotch morsels
1/2 c. to 3/4 c. creamy peanut butter
1 (8 inch) 6 oz. ready made graham cracker crumb crust
Confectioners' sugar

In small saucepan, blend pudding mix, milk, and cream. Stir in butterscotch morsels. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in peanut butter until smooth. Pour into crumb crust. Chill for 2 hours or until set. To serve, lightly place a 7 to 8 inch doily on top of pie. Do not press on the surface of pie. Sprinkle confectioners' sugar liberally over doily and then remove gently to reveal a lacy sugar design. Makes 8 servings.