Chocolate Peanut Butter Pudding Dessert

Peanut Butter Pudding:
1/3 c. sugar
1/4 tsp. salt
1/3 c. cornstarch
2 3/4 c. milk
1 c. peanut butter
2 tsp. vanilla

Chocolate Pudding:
2 (4 1/2 oz.) boxes instant chocolate pudding
3 2/3 c. milk (very cold)
graham cracker crust

Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling. Stir constantly. Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla. Cool.
Chocolate Pudding: Mix pudding with cold milk until thick.

Graham Cracker Crust:
2 1/2 c. crushed graham crackers
1 stick melted margarine
1/3 c. sugar

Mix ingredients. Press into greased and floured pan. Bake at 350 degrees for 8 to 10 minutes. Cool completely. Layer peanut butter pudding over crust, then layer chocolate pudding over peanut butter pudding. Top with 1 thawed (9 ounce) container of whipped topping. Keep in refrigerator at least 2 hours before serving. This recipe will fill 1 (10 x 12-inch) pan or two 8-inch square pans.

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