Peanut Butter Praline Pie

CRUST:

• 1-1/2 cups vanilla wafer crumbs (about 40 wafers)
• 6 tablespoons baking cocoa
• 1/3 cup confectioners' sugar
• 1/4 cup butter, melted

PRALINE LAYER:

• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/3 cup butter, cubed
• 2 tablespoons water
• 1/2 cup chopped pecans

FILLING:

• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 cups milk
• 1 package (10 or 11 ounces) peanut butter chips
• 1 cup whipped topping
• Pecan halves and additional whipped topping

In a bowl, combine the crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack. In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate. Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.