Chocolate-Peanut Butter Cream Pie

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1/3 cup hot fudge dessert topping, divided
• 1/2 cup Kraft Smooth Peanut Butter
• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-3/4 cups thawed Cool Whip Whipped Topping, divided

1. Combine crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
2. Carefully spread 1/4 cup fudge topping onto bottom of crust.
3. Freeze 10 min.
4. Mix peanut butter and milk in large bowl with whisk until well blended.
5. Add dry pudding mix; beat 2 min.
6. Stir in 1 cup Cool Whip; spread over fudge topping layer in crust.
7. Cover with remaining Cool Whip.
8. Refrigerate 3 hours or until firm.
9. Drizzle with remaining fudge topping just before serving.

honey, butter, dessert topping, butter, cold milk, topping

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-cream-pie-87959.aspx (may not work)