Soften gelatine in water. Combine pudding mix and milk. Cook to directions on package. Beat egg yolks. Gradually add to poudding and cook 2 minutes, stirring constantly. Blend in gelatine. Remove from heat. Add butter. Cool. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff. Whip the cream; put aside 1/2 and fold egg whites into other 1/2, then fold in peanut brittle and pudding mixture. Pour into crust. Spread the cream pput aside on top. Chill.