Chocolate Peanut Butter Cream Pie

• 34 cup hot fudge, desert topping divided
• 1 (6 ounce) graham cracker pie crust
• 12 cup creamy peanut butter
• 1 12 cups cold milk
• 2 (3 1/2 ounce) packagesvanialla flavored instant pudding and pie filling
• 1 (8 ounce) package whipped topping, thawed, divided

1. Spoon 1/2 cup fudge topping onto bottom of the crust.
2. Place in freezer 10 minutes.
3. Mix peanut butter and milk in large bowl until well blended.
4. Add dry pudding mixes; beat 2 minutes or until well blended.
5. (mixture will be thick) Gently stir in half of the whipped topping.
6. Gently spoon over chocolate layer.
7. Top with remaining whipped topping.
8. Refriderate 3 hours or until set.
9. Drizzle with remaining 1/4 cup fudge topping just before serving.
10. Store in the refrigerator.

hot fudge, graham cracker pie crust, peanut butter, cold milk, flavored instant pudding

Taken from www.food.com/recipe/chocolate-peanut-butter-cream-pie-459121 (may not work)