---

Peanut Butter Pie

INGREDIENTS

• 3/4 cup graham crumbs   #09120
• 1/4 cup butter, melted   #44115
• 3/4 cups chocolate instant pudding   #12656
• 2 cups cold milk, divided   #44124
• 5oz cream cheese, softened   #20807
• 3/4 cups vanilla instant pudding   #12666
• 1/2 cup smooth peanut butter, divided   #12886
• 2 cups whipped topping, divided   #37533
• 1/2 cup chocolate chips   #09050

DIRECTIONS

• HEAT oven to 375ºF.
• MIX crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup Cool Whip. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining Cool Whip onto centre of pie.
• REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted. Melt chocolate as directed on package. Drizzle both over pie.