Mile-High Peanut Butter Pie

• 3/4 cup Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2 cups cold milk, divided
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/2 cup Kraft Smooth Peanut Butter, divided
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1/2 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 375 degrees F.
2. Mix graham crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool.
5. Beat chocolate pudding mix and 1 cup milk with whisk 2 min.
6. (Pudding will be thick.)
7. Spread onto bottom of crust.
8. Gradually add remaining milk to cream cheese in large bowl with mixer until blended.
9. Add dry vanilla pudding mix; beat 2 min.
10. Reserve 1 Tbsp.
11. peanut butter.
12. Add remaining to vanilla pudding mixture; beat well blended.
13. Stir in 1 cup Cool Whip.
14. Spread over chocolate pudding layer to within 1 inch of edge.
15. Spoon remaining Cool Whip onto centre of pie.
16. Refrigerate 3 hours.
17. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec.
18. or until melted.
19. Melt chocolate as directed on package.
20. Drizzle peanut butter and chocolate over pie.

honey, butter, cold milk, cream cheese, butter, topping, chocolate

Taken from www.kraftrecipes.com/recipes/mile-high-peanut-butter-pie-120587.aspx (may not work)