3 1/2 c. (8 oz.) Cool Whip, thawed
1 prepared 9 inch graham cracker crust
1/3 c. chocolate syrup
1 c. cold milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello vanilla instant pudding & pie filling

Spread 1 cup of Cool Whip in the bottom of cool pie crust; freeze for about 10 minutes. Carefully spoon chocolate syrup over Cool Whip. Gradually add milk to peanut butter in bowl, blending until smooth. Add pie filling.