Powdered sugar further sweetens the peanut butter in this airy pie. A layer of vanilla pudding and another layer of whipped topping complete the indulgence.

Peanut Butter Cream Pie

1 (9-inch) baked pie crust
1/3 cup creamy peanut butter
1/2 cup powdered sugar
1 (3.5-ounce) package instant vanilla pudding mix
2 cups milk
1 (8-ounce) container frozen non-dairy whipped topping, thawed

1. In a small mixing bowl, combine peanut butter and powdered sugar until crumbly; divide in half.
2. In a separate bowl, mix pudding mix with milk according to directions on package.
3. Put half the peanut butter mixture in baked pie shell. Pour pudding over and then top with whipped topping. Sprinkle remaining peanut butter crumbs on top.
4. Refrigerate for several hours before serving.

Makes 8 servings.