Peanut Butter Cup Pie

• 1 1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 1 package (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup plus 1 Tablespoon Smooth Peanut Butter, divided
• 1 cup cold milk
• 1 package (4-serving size) Jell-O Vanilla Instant Pudding
• 2 cups thawed Cool Whip Whipped Topping, divided
• 3 squares Baker's Semi-sweet Chocolate

1. MIX:
2. crumbs and butter; press onto bottom and up sides of 9-inch pie plate.
3. Beat cream cheese and 1/2 cup peanut butter until well blended.
4. Add milk and dry pudding mix; beat 2 minutes.
5. Whisk in 1 cup cool whip; spoon into crust.
6. Refrigerate until ready to use.
7. MEANWHILE:
8. Microwave remaining cool whip and chocolate in microwaveable bowl on HIGH 1 1/2-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
9. Cool completely.
10. SPREAD:
11. Chocolate mixture over filling in crust.
12. Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.
13. Drizzle over pie.
14. Refrigerate 4-hours or until firm.

baking crumbs, butter, cream cheese, smooth peanut butter, cold milk, topping, chocolate

Taken from www.epicurious.com/recipes/member/views/peanut-butter-cup-pie-50165174 (may not work)