¾ cup frozen light whipped dessert topping, thawed
¼ cup unsalted dry roasted peanuts, coarsely chopped
1 tablespoon sugar-free caramel ice cream topping
Preheat oven to 350°F. Generously coat a 9-inch pie plate with cooking spray; set aside. In a medium bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Beat in egg white and vanilla until combined. Beat in flour. Stir in oats and crushed graham crackers.
Using damp fingers, press oat mixture onto the bottom and up the sides of the prepared pie plate, pressing the mixture slightly up onto the edge of the plate. Line the crust with a double thickness of foil that has been lightly coated on the bottom with cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until lightly browned. Cool completely on a wire rack.
Meanwhile, in a medium bowl, combine pudding mix and milk; whisk for 2 minutes. Let stand for 3 to 5 minutes or until starting to thicken. Pour into the cooled crust, spreading evenly. Spread whipped topping over the pudding layer. Cover loosely. Chill for 1 to 24 hours before serving. To serve, sprinkle with peanuts and drizzle with caramel topping.