- 1/2 cup chunky peanut butter
- 1/3 cup butter or margarine, melted
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1 (5.9 ounce) package instant chocolate pudding mix
- 3 cups cold milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 cup chopped peanuts
- In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 13-in. x 9-in. x 2-in. dish. Prepare pudding with milk according to package directions; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.