1 Graham Pie Crust 2 pkg Vanilla pudding
1/2 cup peanut butter 1 tub cool whip
1 1/4 cup milk
Mix peanut butter and milk in a bowl until well blended. Add dry pudding mixes, mix well. Stir in half cool whip. Spoon over pie crust. Top with remaining cool whip. Refrigerate 3 hours before serving.
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