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). Cover, and chill thoroughly. Beat until smooth. Fold in whipped cream, reserving a half cupful for topping. Pour into pie shell. Chill several hours before serving. Top with whipped cream.