Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.