Fudge Topped Peanut Butter Cream Pie

• 1 graham cracker pie crust
• 1 package vanilla flavor instant pudding and pie filling mix
• 1 (8 ounce) container sour cream
• 34 cup milk
• 1 (10 ounce) package peanut butter chips, divided
• 2 tablespoons vegetable oil
• 1 (12 ounce) jar chocolate fudge topping

1. Whisk together pudding mix, sour cream and milk in medium bowl; set aside.
2. Place 1-1/3 cups peanut butter chips and oil in small microwave-safe bowl.
3. Microwave on HIGH (100%) 45 seconds; stir and microwave an additional 15 seconds; stir until smooth.
4. Using a hand mixer on high speed, gradually add to pudding mixture; spread evenly into crust.
5. Spread chocolate fudge topping over pie; cover and refrigerate 6 to 8 hours.
6. Prior to serving, top with remaining peanut butter chips.

graham cracker pie crust, vanilla flavor, sour cream, milk, peanut butter, vegetable oil, chocolate fudge topping

Taken from www.food.com/recipe/fudge-topped-peanut-butter-cream-pie-21641 (may not work)