Mile-High Peanut Butter Pie

Ingredients

• 0.3 cup butter melted
• 4 oz philadelphia cream cheese softened ()
• 0.5 cup creamy peanut butter divided
• 3.9 oz jell-o chocolate flavor pudding instant
• 3.4 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold divided
• 0.5 oz baker's semi-sweet chocolate 
• 1 cup vanilla wafers crushed finely
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• oven
• whisk
• blender
• microwave

Directions

1. Heat oven to 375F.
2. Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.; cool.
4. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.)
5. Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended.
6. Add dry vanilla pudding mix; beat 2 min.
7. Reserve 1 Tbsp. peanut butter.
8. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP.
9. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
10. Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package.
11. Drizzle peanut butter, then chocolate over pie.