8 oz. cream cheese, softened
1/2 c. plus 1 T. creamy peanut butter
1 c. milk
3/4 oz Vanilla instant pudding
2 1/2 c. cool whip, divided
1 oreo pie crust
3 squares Baker's semi-sweet chocolate
1) Beat cream cheese and 1/2 c. peanut butter until well blended. Add milk and pudding mixture. Beat 2 minutes. Whisk in 1 c. cool whip. Spoon into crust. Refrigerate until ready to use.
2) Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 -2 minutes or until chocolate is completely melted and all is well blended. Stir after each minute. Allow to cool completely.
3) Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds. Drizzle over pie. Refrigerate 4 hours, or until firm.
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