Chocolate-Peanut Butter Cream Pie

By anonsouthernbell

Ingredients

• 3/4 cup hot fudge ice cream topping, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1/2 cup creamy peanut butter
• 1-1/4 cups cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Preparation

Step 1

SPOON 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.

BEAT peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spread over chocolate layer. Top with remaining COOL WHIP.

REFRIGERATE 3 hours or until firm. Drizzle with remaining fudge topping just before serving.