16.5 oz chocolate chip cookie dough refrigerated divided
0.3 cup creamy peanut butter divided
3.4 oz jell-o vanilla flavor pudding instant
1 cup milk cold
2 Tbsp planters cocktail peanuts chopped
1 oz baker's semi-sweet chocolate
1.5 cups cool whip whipped topping thawed
Equipment
bowl
frying pan
baking sheet
oven
whisk
microwave
tart form
Directions
Heat oven to 350F.
Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom.
Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet.
Bake 10 to 12 min. or until golden brown.
Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.)
Add 1/4 cup peanut butter; mix well.
Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
Remove rim of pan carefully.
Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package.
Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.
