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 (8 oz.) Cool Whip topping, thawed and divided
1/2 c. creamy peanut butter
1 1/4 c. cold milk
2 pkg. (4 serving size) Jell-O vanilla instant pudding and pie filling

Preparation

Spoon 1/2 cup of the fudge topping into batter of crust. Place in freeze 10 minutes. Whisk peanut butter and milk in a large bowl until well blended. Add pudding mix. Beat for 2 minutes or until smooth. The mixture will be thick. Stir in 1/2 whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate 3 hours. Drizzle with 1/4 of fudge topping just before serving.