2 graham cracker pie crusts
1 c. crushed peanuts
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. peanut butter
3 boxes chocolate pudding (sm., not instant)
2 (12 oz.) containers Cool Whip
1 (6 oz.) pkg. chocolate chips

Cook chocolate pudding with 5 cups milk. Cook until thick. Add chocolate chips, cool. Divide peanuts between the two pie crusts.

Blend cream cheese, add powdered sugar, peanut butter. Fold in 1 container of Cool Whip. Divide between the two crusts. Put cooled pudding over top of each. Then top each with last container of Cool Whip.