Provided by Carol Myers
1/2 cup chunky peanut butter
1/3 cup butter or margarine
1 1/2 cup graham cracker crumbs (about 24 graham cracker squares)
1 5.9 ounce instant chocolate pudding mix
3 cups cold milk
1 12 ounce container frozen whipped topping (thawed)
1 cup peanuts, chopped
In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 13x9" pan. Prepare pudding mix with milk and spoon over crust. Spread with whipped topping, and sprinkle with peanuts. Cover and refrigerate for at least one hour.
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