Peanut Butter Cup Pie

Ingredients

• 8 oz philadelphia cream cheese softened
• 0.5 cup creamy creamy peanut butter divided
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 cup milk cold
• 6 oz oreo pie crust 
• 3 oz baker's semi-sweet chocolate 
• 2.5 cups cool whip whipped topping divided thawed

Equipment

• bowl
• whisk
• microwave

Directions

1. Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended.
2. Add milk and dry pudding mix; beat 2 min.
3. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
4. Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
5. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir.
6. Drizzle over pie. Refrigerate 4 hours or until firm.