3 1/2 c. Cool Whip (8 oz.)
1 (9 inch) prepared graham cracker crumbs
1/3 c. chocolate syrup or jam
1 c. cold milk
1/2 c. chunky peanut butter
1 (4 serving size) pkg. Jello vanilla instant pudding

Spread 1 cup of Cool Whip in bottom of cool pie crust; freeze about 10 minutes. Carefully spoon chocolate syrup over Cool Whip. Gradually add peanut butter and milk in bowl, blending until smooth. Add pie filling mix. With electric mixer at low speed, beat until well blended, about 1-2 minutes.

Fold in remaining Cool Whip. Spoon over chocolate in pie crust. Freeze until firm, about 4 hours. Garnish with additional Cool Whip and chopped nuts, if desired.