Prepare Vanilla Pudding, either boxed or from scratch, as you prefer, according to directions. Set aside to cool.
In separate bowl, use a fork to mix 1/2 cup of creamy peanut butter with 1 cup of confectioner sugar to make a chunky crumble.
Sprinkle crumble over bottom of pie shell, reserving abt. 4 TBSP.
Pour completely cooled pudding over this layer and sprinkle top of pudding with 2 TBSP. of the crumble, reserving finer crumble for topping.
Top pudding with your favorite meringue or with a whipped cream topping and sprinkle remaining crumble over topping. Lightly toast meringue under oven broiler.
Cool in refrigerator for at least two hours before serving.