Simply luscious! That's the best way to describe Peanut Butter Praline Pie, a distinctly different dessert. Start with a cocoa crumb crust, then add a praline layer. Next, pour in the smooth and delicious peanutty filling - so quickly made with easy to use peanut butter chips (pour the chips right from the package into the cooked vanilla pudding and pie filling mix). Chill the pie overnight. To serve, add dollops of whipped topping and a sprinkle of chopped pecans.

Cocoa Crumb Crust
1/3 c. butter
1/4 c. packed light brown sugar
2 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. water
1/2 c. broken pecans
1 (3 1/8 oz.) pkg. vanilla pudding and pie filling mix
2 c. milk
2 c. (12 oz. pkg.) Reese's peanut butter chips
1 c. non-dairy whipped topping
Garnish: whipped topping, pecans

Prepare Cocoa Crumb Crust; set aside to cool. Melt butter in small saucepan; remove from heat. Stir in brown sugar. Thoroughly combine 2 tablespoons sugar and the cornstarch; add with water to brown sugar mixture. Stir constantly over medium heat until bubbly; remove from heat and stir in pecans. Pour into cooled crust; refrigerate (do not cover).

Meanwhile, combine pudding and pie filling mix and milk in saucepan; stir constantly over medium heat until mixture boils; remove from heat. Immediately add peanut butter chips; stir until melted and well blended. Place plastic wrap directly onto surface of filling; refrigerate 1 hour. Stir to soften; fold in whipped topping. Carefully spread over praline layer in crust. Place plastic wrap directly onto filling; chill overnight. Garnish with additional whipped topping and chopped pecans just before serving.

COCOA CRUMB CRUST: Combine 1 1/2 cups vanilla wafer crumbs, 6 tablespoons unsweetened cocoa and 1/3 cup confectioners' sugar; add 6 tablespoons melted butter and mix thoroughly. Press onto bottom and up side of 9 inch pie pan; bake at 350 degrees for 10 minutes.