1 baked pie shell
1 sm. box butterscotch pudding mix
3/4 c. powdered sugar
1/2 c. peanut butter
1 (8 oz.) tub Cool Whip

Mix powdered sugar and peanut butter together with a fork until crumbly. Press 2/3 of the powdered sugar/peanut butter mixture into the bottom of the pie crust. Prepare pudding according to box directions and pour pudding into the pie crust. Put in refrigerator until cool. Before serving top pie with Cool Whip and sprinkle with the remainder sugar/peanut butter mixture.