Directions

• Mix crumbs and butter, press onto bottom and side of pie plate
• Whisk cream cheese and 1/2 cup peanut butter until blended
• Add dry pudding mix and milk, beat 2 minutes
• Stir in 1 cup cool whip
• Pour into crust
• Refrigerate
• Microwave remaining cool whip and chocolate on high for 1:30 to 2 minutes, or until blended, stirring occasionally
• Spread over pie
• Microwave remaining peanut butter around 30 seconds and drizzle over pie. Refrigerate 4 hours