Chocolate Peanut Butter Cream Pie - cooking recipe

Ingredients

3/4 c. hot fudge dessert topping, divided
1 Honey Maid graham pie crust (6 oz.)
1 tub (8 oz.) Cool Whip thawed and divided
1/2 c. creamy peanut butter
1 1/4 c. cold milk
2 pkg. (4 serving size each) Jell-O vanilla flavored Instant Pudding and pie filling

Preparation

Spoon 1/2 c. of the fudge topping into the bottom of crust. Place in freezer for 10 minutes.