Easy Peanut Butter-Chocolate Chip Pie

• 1 pkg.(16.5oz.) refrigerated chocolate chip cookie dough ( divided)
• 1 packages (3.4oz) jello vanilla flavor instant pudding
• 1 cup cold milk
• 1/3 cup planters creamy peanut butter , divided ( I used jiff)
• 1 1/2 cup thawed cool whip topping
• 1 oz bakers semi-sweet chocolate
• 2 tbsp cocktail peanuts ( chopped)

1. Heat oven to 350
2. Use lightly floured hands to press cookie 3/4 of the dough into bottom Of tart pan with removable bottom ( I used a 9" pie plate)
3. Bake 12 to 15 min.
4. Or until golden brown.
5. Cool completely.
6. Meanwhile roll remaining cookie dough into 6 (1 and 1/2" balls) place 2" apart.
7. Bake 10 to 12 min.or until golden brown.
8. Beat pudding mix and milk with whisk 2 min.
9. ( pudding will be thick) Add 1/4 cup peanut butter.mix well.
10. Stir in 1/2 cup cool whip.
11. Spread onto bottom of crust .Top with remaining 1 cup cool whip spreading to within 1" of edge.Refrigerate 2 hours.
12. Or until firm.
13. Remove rim of pan carefully.
14. Cut each cookie in half.
15. Insert sides down into top.
16. ( I cut mine while a little warm) of pie.
17. Microwave remaining peanut butter on High 45 sec.or until melted.
18. Stir.
19. Melt chocolate as directed on pkg.
20. Drizzle p.butter then chocolate over pie, sprinkle with nuts.
21. ( If you use a pie plate you could let in in, i took mine out) ..

chocolate chip cookie, cold milk, planters, cool whip topping, chocolate, peanuts

Taken from cookpad.com/us/recipes/365108-easy-peanut-butter-chocolate-chip-pie (may not work)