3/4 c. chocolate fudge topping
1 Keebler Ready Crust graham cracker pie crust (6 oz.)
1 8 oz. Cool Whip, thawed
1 1/4 c. milk
1/2 c. creamy peanut butter
2 pkg. (4 serving size) Jello vanilla instant pudding & pie filling

Spoon 1/2 c. fudge in pie crust. Spread 1/2 of Cool Whip over fudge and place in freezer for 10 minutes. Pour milk in a large bowl. Stir in peanut butter until smooth. Add pudding. Beat 2 minutes until smooth. Stir in remaining Cool Whip. Add to pie crust. Refrigerate for 3 hours. Drizzle with remaining fudge for decoration. Serve.