Chocolate-Peanut Butter Cream Pie

• 3/4 cup hot fudge ice cream topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup creamy peanut butter
• 1-1/4 cups cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Spread 1/2 cup fudge topping onto bottom of crust.
2. Freeze 10 min.
3. Beat peanut butter and milk in large bowl with whisk until well blended.
4. Add dry pudding mixes; beat 2 min.
5. (Pudding will be thick.)
6. Stir in half the COOL WHIP; spoon into crust.
7. Cover with remaining COOL WHIP.
8. Refrigerate 3 hours or until firm.
9. Drizzle with remaining fudge topping just before serving.

cream topping, ready, peanut butter, cold milk

Taken from www.kraftrecipes.com/recipes/-19629.aspx (may not work)