1 1/2 c. cold milk
1/4 c. creamy peanut butter
1 pkg. (6 servings) instant chocolate pudding
2 c. thawed Cool Whip
1/3 c. chopped peanuts (optional)
1 baked 9 inch pie shell (cooled) or graham cracker crust

Gradually blend milk into peanut butter, beating until smooth. Blend in pudding mix and beat until smooth, 1-2 minutes. Mix in Cool whip and nuts. Spoon into crust and chill 3 hours. Garnish with additional Cool Whip and peanut halves, if desired.