Peanut Butter Cup Pie

Ingredients

1 pkg. (8 oz.) brick cream cheese, softened
1/2 cup plus 1 Tbsp. creamy creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
3 oz. semi-sweet baking chocolate

Instructions

• BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup whipped topping; spoon into crust. Refrigerate until ready to use.
• MICROWAVE remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 min. or until whipped topping is completely melted; stir until chocolate is completely melted and mixture is well blended. Cool completely.
• SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

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