1 baked pie crust
1/3 c. peanut butter
2/3 c. powdered sugar
1 pkg. instant French vanilla pudding
1 sm. container wool whip

Mix until crumbly peanut butter and powdered sugar. Reserve 2 tablespoons of mixture for garnish. Fold 1/2 container cool whip into the pudding. Place the peanut butter and sugar mixture into pie crust. Pour pudding and cool whip mixture over the top. Use remaining cool whip for topping. Sprinkle with reserved 2 tablespoons peanut and sugar mixture, then refrigerate.