9-inch baked pastry shell
1 pkg. (4 3/4 oz.) vanilla pudding and pie filling
3 1/2 c. milk
1 c. Reeses peanut butter chips
1 c. Hershey's semi-sweet chocolate chips or mini chips
Whipped topping

Prepare pastry shell; cool. In medium saucepan combine pudding mix and milk. Stir constantly over medium heat until mixture comes to full boil; remove from heat. Pour 2 cups hot pudding into small bowl and add peanut butter chips; stir until melted and smooth.

To remaining hot pudding, add chocolate chips; stir until melted and smooth. Pour chocolate mixture into baked pastry shell. Gently pour and spread peanut butter mixture over top. Press plastic wrap directly onto surface. Chill several hours or overnight. Garnish with whipped topping. Makes 8 servings.