CRUST:

16 (2 1/2 inch) graham cracker squares
2 tbsp. plus 2 tsp. butter

FILLING:

1 four serving size of sugar free Jello instant pudding
1 1/2 c. cold water
2/3 c. nonfat dry milk
1/2 c. chunky peanut butter

FILLING:

1 four serving size box of chocolate sugar free Jello instant pudding
1 1/4 c. cold water
2/3 c. non fat dry milk

TOPPING:

2 c. Lite Cool Whip

Crush crackers and mix in butter. Press mixture into pie pan and chill.

Mix filling ingredients well then add 1/2 cup chunky peanut butter. Blend well and spread in chilled pie shell for first layer.

Mix chocolate pie mix well and spread over first layer. Topping: cover with 2 cups lite Cool Whip and refrigerate until serving.