Peanut Butter Pie

By lorab

Ingredients

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter
• Melted 1/4 cup Kraft Extra Creamy Peanut Butter
• 1 cup cold milk
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2 cups thawed Cool Whip Chocolate Whipped Topping, divided
• 2 Tbsp. fudge sundae topping

Preparation

Step 1

COMBINE baking crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. Spoon into crust; top with the remaining whipped topping.

REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on label; drizzle over pie. Store leftover pie in refrigerator.