Mimi's Chocolate Peanut Butter Pie

3/4 cup creamy peanut butter
3 Tbsp butter or margarine
1 1/2 cups graham cracker crumbs
1- 4 serving size pkg REGULAR vanilla pudding mix (cook kind)
3 cups milk
1- 4 serving size pkg REGULAR chocolate pudding mix (")
1 tsp vanilla
4 oz. Cool Whip

Heat 1/2 cup of the peanut butter and butter in a pan, stirring til smooth.  Stir in graham cracker crumbs.
Cool slightly.   Press mixture into bottom and up the sides of a 9 inch pie pan. (I use a small spoon to
press it into place, keeping my finger at the level of the side of the pan to make a small ledge on the
crust).   Put in frig.

In a 1 or 2 qt.  saucepan, combine vanilla pudding mix and 1 1/2 cups of the milk. Cook and stir to
full boil.  Stir in remaining peanut butter til smooth.  Remove crust from frig, spoon pudding
mixture into crust and return to frig. to chill.
In the same pan, combine chocolate pudding mix with the remaining milk;  cook and stir to
a full boil.  Stir in vanilla.  Remove from heat.  Take pie out of frig and spoon choc layer
onto pie, spreading evenly.  Return to frig and chill completely.
Spread Cool Whip as top layer of pie.  You can do this right before serving or whenever the
pie is completely chilled (no longer warm). 
If you want to be fancy for company,  add chocolate curls on top by scraping the side of a chocolate bar
with a peeler.
Serves 6 - 8.