Peanut Butter Cup Pie

Peanut Butter Cup Pie
By: Kraft Philadelphia Holiday Desserts

1 pkg (8oz) cream cheese, softened
½ cup plus 1 Tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg (3.4oz) vanilla flavor instant pudding
2 ½ cups thawed Cool Whip whipped topping, divided
1 Oreo Pie Crust (6oz)
3 squares semisweet chocolate

Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining Cool Whip and chocolate in microwavable bowl on High for 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable bowl 30 seconds; stir. Drizzle over pie. Refrigerate for 4 hours or until firm.

Serves 8