Peanut Butter Cup Pie

PREP: 15 mins + 4 hours to refrigerate
SERVES: 10

1 pkg (8 oz) Cream Cheese, softened
1/2 cup + 1 tablespoon, Creamy Peanut Butter, divided
1 cup cold milk
1 pkg (3.4 oz) Vanilla flavored instant pudding
2 1/2 cups Cool Whip whipped topping, divided
1 oreo pie crust
3 squares semi-sweet chocolate

1) Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 mins. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use.

2) Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on high 1 1/2 to 2 mins or until chocolate is completely melted and mixture is well blended, stirring after each min. Cool Completely.

3) Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable measuring cup or bowl for 30 secs; stir. Drizzle over pie. Refrigerate 4 hours or until firm.