1 env. Knox gelatin
2 1/2 c. cold non-fat milk
1/4 c. + 2 tbsp. creamy peanut butter
1 (6 oz.) pkg. reduced calorie chocolate pudding
1 1/2 c. non-dairy whipped topping
1 (9 inch) graham cracker crust

Soften gelatin in 1 cup milk in pan. Cook approximately 5 minutes or until gelatin is dissolved. Beat pudding mix with balance of milk (1 1/2 cups). Whip milk-gelatin mixture into peanut butter. Add pudding mix. Fold in whipped topping and pour in crust.

Serves 6.