Chocolate-Peanut Butter Pie

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 1/4 cup Kraft Extra Creamy Peanut Butter
• 1 cup cold milk
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 2 cups thawed Cool Whip Chocolate Whipped Topping, divided
• 2 Tbsp. fudge sundae topping

1. Combine baking crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
2. Place peanut butter in large bowl.
3. Gradually add milk, stirring with wire whisk until well blended.
4. Add dry pudding mix.
5. Beat 2 min.
6. or until well blended.
7. (Mixture will be thick.)
8. Stir in half of the whipped topping.
9. Spoon into crust; top with the remaining whipped topping.
10. Refrigerate 3 hours or until set.
11. When ready to serve, microwave fudge topping as directed on label; drizzle over pie.
12. Store leftover pie in refrigerator.

baking crumbs, butter, butter, cold milk, chocolate, topping

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-pie-105451.aspx (may not work)