Chocolate Peanut Butter Cream Pie - cooking recipe

Ingredients

3/4 cup hot fudge topping, divided
1 graham cracker pie crust
1 (8 ounce) container Cool Whip, divided
1/2 cup peanut butter
1 1/4 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix

Preparation

Spoon 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
Whisk peanut butter and milk in a large bowl until well blended.
Add pudding mixes.
Beat for 2 minutes or until smooth.
Stir in 1/2 cup of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Drizzle with remaining 1/4 cup fudge topping.