Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding; beat 2 min.
Whisk in 1 cup Cool Whip; spoon into crust and refrigerate.
Microwave remaining Cool Whip and chocolate in microwave bowl on HIGH 1 1/2 to 2 min or until choc is all melted and mixture is well blended, stirring after each minute. Cool completely.
Spread chocolate mixture over top of the pie. Refrigerate 4 hrs or until firm.
Originally Submitted
1/8/2011
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