Easy Peanut Butter Cookie Fudge Pie

• 1 egg
• 1 cup crunchy peanut butter
• 1 cup sugar
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1-1/2 cups JET-PUFFED Miniature Marshmallows
• 1-1/4 cups milk, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 Tbsp. finely chopped PLANTERS COCKTAIL Peanuts, divided

1. Heat oven to 350F.
2. Spray 9-inch pie plate with cooking spray.
3. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate.
4. Use back of fork to make cross-hatch design around edge.
5. Bake 14 to 15 min.
6. or until golden brown.
7. Cool.
8. Microwave 4 oz.
9. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min.
10. or until chocolate and marshmallows are melted and mixture is well blended when stirred.
11. Pour into crust.
12. Refrigerate 10 min.
13. Beat pudding mix and remaining milk with whisk 2 min.
14. Stir in 1 cup COOL WHIP; spoon into crust.
15. Cover with remaining COOL WHIP.
16. Refrigerate 2 hours or until firm.
17. Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.
18. ; reserve for garnish.
19. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet.
20. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag.
21. Press out excess air from bag; seal bag.
22. Cut 1/8-inch-piece from one bottom corner of bag.
23. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp.
24. nuts.
25. Refrigerate until ready to use.
26. Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.

egg, crunchy peanut butter, sugar, chocolate, jetpuffed miniature marshmallows, milk, topping, peanuts

Taken from www.kraftrecipes.com/recipes/easy-peanut-butter-cookie-fudge-pie-154945.aspx (may not work)