1/2 c. plus 1 T. creamy peanut butter, divided
1 c. cold milk
1 (3.4 oz.) jello vanilla instant pudding
2-1/2 c. thawed Cool Whip, divided
1 oreo pie crust
3 squares baker's semi-sweet chocolate
Beat cream cheese and 1/2 c. peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.
Meanwhile, microwave remaining cool whip and chocolate on high 1-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each 30 second interval. Cool completely.
Spread chocolate over pudding layer in crust. Microwave remaining peanut butter for 30 seconds. Stir. Drizzle over pie. Refrigerate 4 hours or until firm.
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