1 pkg. butterscotch pudding
1/2 c. smooth peanut butter
1 c. heavy cream (whipped)
8 or 9-inch pie shell (baked)

Prepare butterscotch pudding according to directions. Remove from heat. Stir in peanut butter until melted; beat smooth. Cover and chill thoroughly. Fold in whipped cream, reserving 1/2 cup for topping.

Pour into pie shell. Chill several hours before serving. Top with whipped cream.