2/3 c. peanut butter
2 1/3 c. milk
6 oz. pkg. chocolate instant pudding
1 1/2 c. Cool Whip

Blend milk a little at a time with peanut butter until well blended. Add instant pudding. Beat for 1 minute. Blend together (spoon or spatula) Cool Whip. Pour into graham cracker crust. Top with Cool Whip. Place in refrigerator for 2 hours before serving. 1 pie.