1 pkg. instant vanilla pudding
1 c. whole milk
1 (8 oz.) pkg. cream cheese
1 c. peanut butter
1/2 box (1/2 lb.) confectioners' sugar
1 (9-inch) graham cracker pie crust
1 sm. carton Cool Whip

Mix milk and room temperature cream cheese until well blended. Add pudding to milk mixture; blend well and set aside.

Mix peanut butter and confectioners' sugar. Mixture will be crumbly. (Soften peanut butter in microwave about 1/2 minute will be easier to mix.)

Spread 1/2 peanut butter mixture over pie crust. Set aside 2 tablespoons peanut butter mixture. Add remaining peanut butter mixture to pudding, blend slightly. Pour into pie crust; top with Cool Whip. Sprinkle peanut butter mixture (2 tablespoons) over Cool Whip. Refrigerate until ready to serve.