3 sm. pkg. instant French vanilla pudding mix
4 1/2 c. milk
1/2 lb. box powdered sugar
2 lg. spoonful peanut butter
2 reg. or 1 lg. Cool Whip (8-12 oz.)
2 baked pie shells

Mix together pudding mix and milk until fluffy; set aside. Cut powdered sugar and peanut butter together. Sprinkle mixture over baked pie shells, saving some for top of pies.

Pour pudding mixture over peanut butter mixture in each pie shell. Spread Cool Whip completely to sides to seal; sprinkle remaining crumble on top and chill. Keep refrigerated until serving.