1 baked pie shell (9 inch)
1 pkg. instant vanilla pudding
1/2 c. creamy peanut butter
3/4 c. confectioners' sugar
1 (8 oz.) Cool Whip

Cut peanut butter into confectioners' sugar with pastry blender. Sprinkle into bottom of baked pie shell, reserving 1 tablespoon for top. Make pudding and pour into shell over peanut butter mixture. Refrigerate until firm, spread Cool Whip on top, sprinkle with reserved crumbs. Refrigerate. NOTE: Can be made with chocolate pudding and chocolate Cool Whip, tastes like buckeyes.