1️⃣ Make the Peanut Butter Crumbles:
In a small bowl, combine the powdered sugar and creamy peanut butter. Using a fork, mix them together until the mixture becomes crumbly and forms small, pea-sized clusters. If needed, adjust the texture by adding more powdered sugar or peanut butter. Set aside half of the crumbles for later use.

2️⃣ Prepare the Peanut Butter Filling:
In a medium bowl, whisk together the instant vanilla pudding mix, milk, and creamy peanut butter. Whisk for about 2 minutes, or until the mixture thickens and reaches a smooth, custard-like consistency. Ensure there are no lumps.

3️⃣ Fold in Whipped Cream:
Gently fold in 1 cup of whipped cream or Cool Whip into the peanut butter pudding mixture using a spatula. Be careful not to deflate the whipped cream too much; the goal is to keep the filling light and airy.

4️⃣ Assemble the Pie:
Sprinkle half of the peanut butter crumbles evenly across the bottom of the pre-baked pie crust. Pour the peanut butter filling on top and spread it out evenly. Then, top the filling with 2 cups of whipped cream or Cool Whip, spreading it smoothly or piping it decoratively.

5️⃣ Refrigerate the Pie:
Refrigerate the pie for at least 2 hours to allow the filling to set properly. This chilling step ensures that the pie holds its shape when sliced. After chilling, sprinkle the remaining peanut butter crumbles over the whipped topping just before serving.