Peanut Butter-Fudge Pie

• 15 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/4 cups)
• 3 Tbsp. butter, melted
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1/4 cup plus 2 Tbsp. creamy peanut butter, divided
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min.
3. (Pudding will be thick.)
4. Repeat in separate bowl with chocolate pudding mix and remaining milk.
5. Melt 2 oz.
6. chocolate as directed on package.
7. Add 1/4 cup peanut butter to vanilla pudding; mix well.
8. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust.
9. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust.
10. Cover with remaining COOL WHIP.
11. Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec.
12. or just until melted; stir.
13. Drizzle over pie.
14. Refrigerate 4 hours or until firm.
15. Melt remaining chocolate; drizzle over pie.

vanilla creme, butter, cold milk, chocolate, peanut butter

Taken from www.kraftrecipes.com/recipes/peanut-butter-fudge-pie-158776.aspx (may not work)