1 (9 inch) pie crust
1 tbsp. crunchy peanut butter
1/4 c. powdered sugar
1 lg. box vanilla instant pudding
3 c. milk
Cool Whip
4 Reese's peanut butter cups

Bake pie crust until golden, cool. In small bowl, mix peanut butter and powdered sugar until it makes small crumbs. Line bottom of pie crust with crumbs, set aside. In medium mixing bowl, combine pudding and milk. Beat at medium speed for 2 minutes. Pour into pie crust, let set in refrigerator until set. Add remaining crumbs then top with Cool Whip. Cut each Reese's cup into 8 pieces, scatter over the top of pie. Enjoy!