PEANUT BUTTER CREAM PIE
3/4 cup Hot fudge ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Spoon 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
Beat peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spread over chocolate layer.
Top with remaining COOL WHIP.
Refrigerate 3 hours or until firm. Drizzle with remaining fudge topping just before serving.