1 graham cracker crust (9 inch)
2/3 c peanut butter
2 1/3 c milk
1 (6 1/8 oz.) pkg. instant chocolate pudding
1 1/2 c Cool Whip

In blender, mix peanut butter and milk. After well blended, add instant pudding and mix for 3 minutes. Fold in Cool Whip. Pour mixture into crust. Refrigerate several hours before serving.