Chocolate Peanut Butter Cream Pie

I found this in one of the free kraft magazine they sent out. Quick, easy and rich!!

Spoon 1 / 2 cup of the fudge topping into bottom of crust.

Place in freezer 10 minutes.

Whisk peanut butter and milk in a large bowl until well blended.

Add pudding mixes.

Beat for 2 minutes or until smooth.

Stir in 1 / 2 cup of the whipped topping.

Gently spoon over chocolate layer.

Top with remaining whipped topping.

Refrigerate 3 hours or until set.

Drizzle with remaining 1 / 4 cup fudge topping.

hot fudge topping, graham cracker pie crust, cool whip, peanut butter, milk, vanilla flavor instant pudding and pie filling mix