Peanut Butter-Chocolate Chip Pie

By boscobojo

Ingredients

• 1 pkg. (16.5 oz) refrigerated chocolate chip cookie dough, divided
• 1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant pudding
• 1 cup cold milk
• 1/3 cup Planters Creamy Peanut Butter, divided
• 1 1/2 cups thawed Cool Whip whipped topping
• 1 oz. Baker's Semi-Sweet Chocolate
• 2 Tbl. chopped Planters Cocktail peanuts

Preparation

Step 1

Heat oven to 350 degrees. Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 minutes or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1 1/2 inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 minutes, or until golden brown.

Beat pudding mix and milk with whisk 2 minutes. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.

Stir in 1/2 cup Cool Whip; spread onto bottom of crust. Top with remaining Cool Whip, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.

Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 seconds or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate, over pie; sprinkle with nuts.