1/2 c. chunky peanut butter
1/3 c. butter, melted
1 1/2 c. graham cracker crumbs (about 24 squares)
1/2 c. sugar
1 pkg. (5.9-oz.) instant chocolate pudding mix
3 c. cold milk
1 12-oz. container frozen whipped topping, thawed
1 c. chopped peanuts

In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into greased 13 x 9 x 2 inch dish. Prepare pudding with milk according to package directions; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.