Fudgy Peanut Butter Cream Pie

Ingredients

• 0.5 cup creamy peanut butter 
• 0.8 cup cream sauce hot divided
• 6 oz ready-to-use graham cracker crumb crust 
• 6.8 oz jell-o vanilla flavor pudding instant
• 1.3 cups milk cold
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
2. Beat peanut butter and milk in large bowl with whisk until well blended.
3. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
4. Refrigerate 3 hours or until firm.
5. Drizzle with remaining fudge topping just before serving.