Peanut Butter Cup Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup plus 1 Tbsp. creamy creamy peanut butter, divided
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 OREO Pie Crust (6 oz.)
• 3 oz. BAKER'S Semi-Sweet Chocolate

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.
4. Refrigerate until ready to use.
5. Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min.
6. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
7. Cool completely.
8. Spread chocolate mixture over pudding layer in crust.
9. Microwave remaining peanut butter in small microwaveable bowl 30 sec.
10. ; stir.
11. Drizzle over pie.
12. Refrigerate 4 hours or until firm.

philadelphia cream cheese, peanut butter, cold milk, topping, oreo pie crust, chocolate

Taken from www.kraftrecipes.com/recipes/peanut-butter-cup-pie-114688.aspx (may not work)