Chocolate-Peanut Butter Cream Pie

• 1 14 cups graham cracker crumbs
• 14 cup butter, melted
• 13 cup hot fudge topping, divided
• 12 cup smooth peanut butter
• 1 12 cups cold milk
• 1 (113 g) packagejell-o instant vanilla pudding
• 2 cups Cool Whip, thawed

1. Combine crumbs and butter in a 9-inch pie plate.
2. Press firmly onto bottom and up side of pie plate.
3. Spread 1/4 up of the fudge topping onto bottom of crust.
4. Place in freezer for 10 minutes.
5. Mix peanut butter and millk with a wire whisk in large bowl until well blended.
6. Add dry pudding mix; beat 2 minutes or until well blended.
7. Gently stir in 1 cup of the whippped topping.
8. Gently spoon over the chocolate layer.
9. Top with remaining 1 cup of whipped topping.
10. Refrigerate 3 hours or until set.
11. Drizzle with remaining fudge topping just before serving.
12. Store leftover pie in refrigerator.
13. For easy slicing and serving, dip the pie plate in warm water for 20 seconds before slicing to serve.

graham cracker crumbs, butter, topping, smooth peanut butter, cold milk, packagejello instant vanilla pudding

Taken from www.food.com/recipe/chocolate-peanut-butter-cream-pie-416925 (may not work)