1 (9") baked graham cracker crust

FILLING:

1 (4 serving) pkg. chocolate pudding, reg. or sugar free, not instant
4 tbsp. peanut butter, smooth or crunchy

Make pudding according to directions on box. To the cooked, hot pudding, add the peanut butter and stir until dissolved. Pour into cooled crust. Refrigerate until set. Serve with whipped cream.