1 (9 inch) baked pie crust

CRUMBLY RECIPE:

1 c. powdered sugar
3 tbsp. extra crunchy peanut butter

FILLING RECIPE:

1 sm. pkg. 3 oz. French vanilla instant pudding mix
1 1/3 c. milk
1 c. extra crunchy peanut butter
1 (8 oz.) pkg. Cool Whip

TOPPING RECIPE:

1 (8 oz.) pkg. Cool Whip

Put some crumbly mix on bottom of pie crust. Mix filling ingredients and put into pie crust. Cover with Cool Whip topping. Peak as if meringue and sprinkle with remaining crumbly mix.