Peanut Butter Pie

• 34 cup chocolate fudge topping, divided
• 6 ounces keebler ready graham cracker pie crust
• 8 ounces COOL WHIP Whipped Topping, thawed
• 1 14 cups cold milk
• 12 cup creamy peanut butter
• 8 serving size jello vanilla flavor instant pudding (2 - 4 serving size package)

1. Spoon 1/2 cup fudge sauce into bottom of pie crust.
2. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes.
3. Pour milk into large bowl; stir in peanut butter until smooth.
4. Add pudding mixes.
5. Beat with wire whisk 2 minutes or until smooth.
6. (Mixture will be thick).
7. Immediately stir in remaining whipped topping.
8. Spoon over layers in pie crust.
9. Refrigerate 3 hours or until set.
10. To serve, drizzle with remaining fudge topping.

chocolate fudge topping, graham cracker pie crust, cold milk, peanut butter, pudding

Taken from www.food.com/recipe/peanut-butter-pie-447060 (may not work)