1 Keebler butter pie crust (crumb)
1/2 c. chunky peanut butter
1 (3 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. chunky peanut butter
1 c. powdered sugar
2 (8 oz.) tubs Cool Whip
1 tsp. vanilla

Take one Keebler crumb crust and spread 1/2 cup chunky peanut butter on bottom. Set aside. Beat the 3 ounce Philadelphia cream cheese, 1/2 cup chunky peanut butter and 1 cup powdered sugar. When mixed, and thick, add 1 (8 ounce) tub of Cool Whip and 1 teaspoon vanilla. Beat in. Pour in crust. Top with part of an 8 ounce Cool Whip.