package (8 oz) cream cheese, softened
cup plus 1 tbsp creamy peanut butter, divided
cup cold milk
package (3.4 oz) vanilla instant pudding
cups cool whip, thawed
oreo pie crust
squares semi-sweet chocolate
Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on HIGH 1 1/2-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable measuring cup or bowl 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.