Step 1: Make the Peanut Butter Crumbles

In a small bowl, combine ½ cup powdered sugar and ¼ cup creamy peanut butter.

Mix with a fork or your hands until crumbly, forming small coarse nuggets.

Set aside.

Prepare the Peanut Butter Pudding Filling

In a medium bowl, whisk together:

1 box vanilla pudding mix

1½ cups milk

½ cup creamy peanut butter

Whisk for about 2 minutes, until the mixture thickens.

Fold in Whipped Cream

Gently fold 1 cup of whipped cream or Cool Whip into the pudding-peanut butter mixture until smooth and creamy.

Do not overmix; it should be light and fluffy.

Assemble the Pie

Sprinkle half of the peanut butter crumbles evenly on the bottom of the pre-baked pie crust.

Pour the peanut butter filling mixture over the crumbles.

Smooth the top with a spatula for an even surface.

Top with Whipped Cream

Spread or pipe 2 cups sweetened whipped cream (or 8 oz Cool Whip) over the filling layer.

Make it decorative with swirls if desired.

Finish with Crumbles and Chill

Sprinkle the remaining peanut butter crumbles over the whipped topping.

Refrigerate the pie for at least 2 hours before slicing to allow it to fully set.