Peanut Butter Cup Pie Prep:15 mins Ready In:3 hrs 15 mins 3/4 cup hot fudge dessert topping, divided 1 HONEY MAID Graham Cracker Pie Crust (6 oz.) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1-1/4 cups cold milk 1/2 cup creamy peanut butter 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling SPOON 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes. POUR milk into large bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over layers in crust. REFRIGERATE 3 hours or until set. Drizzle with remaining fudge topping just before serving. Makes 8 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.