2 (10 inch) pie crust
2 lg. boxes Jello vanilla pudding (the kind you cook)
2 lg. tbsp. peanut butter
Whipped topping

TOPPING:

Graham cracker crumbs
Sugar
Peanut butter

Make Jello pudding according to directions on box. When pudding is done, stir in 2 large tablespoons of peanut butter. Place in cooked pie shells. Place in refrigerator to cool.

Make a topping with 1 cup graham cracker crumbs, 2 tablespoons sugar and 1 tablespoon peanut butter. Mix with fork until crumbly. Remove cooled pie and ice with whipped topping. Sprinkle topping over whipped topping.