3/4 c. chocolate fudge topping, divided
1 (8 oz.) container Cool Whip topping, thawed
1 1/4 c. milk
1/2 c. creamy peanut butter
2 (4 serving size) pkg. instant vanilla pudding
1 graham cracker pie crust

Spoon 1/2 cup fudge sauce into bottom of graham cracker pie crust. Gently spread 1/2 of the container whipped topping over fudge sauce. Place in freezer 10 minutes. Pour milk into large bowl. Stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust. Refrigerate for 3 hours or until set. Drizzle remaining fudge topping over and serve.