1 (4 serving) pkg instant vanilla pudding mix

1 1/2 cups milk

1/3 cup chunky peanut butter

1 1/2 cups cool whip, thawed and divided

1 (1.5 oz) pkg peanut butter cups, chopped

1 (9″) graham cracker pie crust

In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup cool whip. Stir in peanut butter cups.

Pour mixture into pie crust then spread remaining 1/2 cup cool whip over pie. Cover and chill at least 4 hours before serving.

Serves 8