3/4 c. peanut butter (creamy), divided
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving size) pkg. reg. vanilla pudding mix
3 c. milk
1 (4 serving size) pkg. reg. chocolate pudding mix
1 tsp. vanilla
1 (4 oz.) container Cool Whip

Heat 1/2 cup peanut butter and butter until smooth. Stir in graham cracker crumbs; cool. Press onto bottom and sides of 9 inch pie plate. Chill.

In 1 quart saucepan combine vanilla pudding mix and 1 1/2 cups milk. Cook and stir to a full boil. Stir in the remaining peanut butter while pudding is hot. Spoon into crust and chill.

Combine the chocolate pudding and the remaining 1 1/2 cups milk. Cook and stir to a full boil. Remove from heat and stir in vanilla. Spoon over peanut butter layer and chill.

To serve, spread Cool Whip over pie; sprinkle with chocolate chips and chopped peanuts, if desired. Makes 8 servings.