Easy Peanut Butter Cookie Fudge Pie

Ingredients

• 1 cup crunchy peanut butter 
• 1  eggs 
• 3.9 oz jell-o chocolate flavor pudding instant
• 1.5 cups marshmallows jet-puffed miniature
• 1.3 cups milk divided
• 1 Tbsp planters cocktail peanuts divided finely chopped
• 5 oz baker's semi-sweet chocolate divided
• 1 cup sugar 
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• baking sheet
• oven
• whisk
• ziploc bags
• microwave

Directions

1. Heat oven to 350F.
2. Spray 9-inch pie plate with cooking spray.
3. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge.
4. Bake 14 to 15 min. or until golden brown. Cool.
5. Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred.
6. Pour into crust. Refrigerate 10 min.
7. Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
8. Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag.
9. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
10. Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.