8 inch pie shell (baked or graham cracker)
2 c. milk
1/2 c. peanut butter
1 pkg. butterscotch pudding and pie filling
1/2 tsp. vanilla
Whipped cream (or Cool whip)
Crushed salted peanuts

Blend milk into peanut butter, stirring until smooth. Add pie filling and stir to blend. Cook (stirring constantly) until mix is thick and smooth. Boil one minute after mixture starts to boil. Cool for 5 minutes, stirring occasionally to keep top moist. Add vanilla and pour into cooled pie shell. When cool spread with whipped cream and sprinkle with peanuts.