Peanut Butter Praline Pie

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. Makes 6-8 servings.