1/3 c. nonfat dry milk powder
1 1/4 c. cold water
1 (1.4 oz.) pkg. sugar-free instant vanilla pudding mix
1/2 c. reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (8-inch)

Chocolate Layer:

1/3 c. nonfat dry milk powder
1 1/4 c. cold water
1 (1.4 oz.) pkg. sugar-free instant chocolate pudding mix
1 c. reduced-fat whipped topping
1/2 oz. semi-sweet chocolate, shaved into curls (optional)

In a mixing bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1 1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust.

For Chocolate Layer, in a mixing bowl, beat milk powder and water on low 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

Yields 8 servings.