1 1/2 c. flour
1 stick butter
1 c. 10X confectioners' sugar
1/2 c. peanut butter
16 oz. Cool Whip
2 lg. boxes instant vanilla pudding
2 1/2 c. skim milk
2 1/2 c. regular milk

Blend the flour and butter and press into a 9x13 inch pan; bake at 350 degrees for 20 minutes.

Mix the sugar and peanut butter until crumbs are formed; sprinkle 2/3 of the crumbs on the cooled crust. Blend the pudding mix and milk and mix with 8 oz. of Cool Whip. Pour this mixture on top of the peanut butter crumbs.

Top all with 8 oz. of Cool Whip and sprinkle with the remainder of the peanut butter crumbs.