Striped Chocolate Peanut Butter Pie

Heat butter and 1/2 cup of the peanut butter until smooth. Stir in cracker crumbs; cool. Press mixture onto the bottom and up the sides of a 9 inch pie plate. Chill. In a 1 quart saucepan, combine vanilla pudding mix and 1 1/2 cups of the milk. Cook and stir to a full boil. Stir in the remaining peanut butter. Spoon into crust. Chill. Combine chocolate pudding mix and the remaining 1 1/2 cups of the milk; cook and stir to a full boil. Stir in vanilla. Spoon over the first layer in the pie. Chill. To serve, spread dessert topping over the pie; sprinkle with chopped peanuts and “chocolate curls”, if desired or chocolate miniature bits.