Chocolate and Peanut Butter Pie

3/4 c. creamy peanut butter
1 1/2 c. graham cracker crumbs
4 serving size pkg. regular vanilla pudding mix
3 c. milk
4 serving size pkg. regular chocolate pudding mix
1 tsp. vanilla
4 oz. container frozen whipped dessert topping, thawed
3 Tbsp. butter

Heat 1/2 cup of the peanut butter and butter until smooth.  Stir in cracker crumbs; cool.  Press mixture onto the bottom and sides of a 9 inch pie plate.  Chill.


In a 1 quart saucepan, combine vanilla pudding mix and 1 1/2 cups of the milk; cook and stir in a full boil.  Stir in remaining peanut butter.  Spoon into crust.   Chill.

Combine chocolate pudding mix and remaining milk; cook and stir to a full boil.   Stir in vanilla.  Spoon over peanut butter layer.  Chill.  To serve, spread dessert topping over pie; sprinkle with chopped peanuts or chocolate curls, if desired.

Makes 8 servings.

Thad Chamberlain