9 inch pie shell, baked and cooled
1 c. powdered sugar
1/2 c. peanut butter
1 sm. box instant vanilla pudding
8 oz. Cool Whip
1 1/2 c. milk

Mix powdered sugar and peanut butter until crumbs form. Set aside. Prepare pudding as directed on package, using only 1 1/2 cups milk. Fold half the container of Cool Whip into the pudding. Spread out half the peanut butter crumb mixture on bottom of pie shell.

Then spoon in the pudding and top with the remaining peanut butter crumbs. Garnish with dollops of the remaining Cool Whip and serve.