1 1/2 c. cold milk
1/4 c. creamy peanut butter
1 pkg. (6 oz. size) Jello chocolate instant pudding and pie filling
2 c. thawed Cool Whip
1/3 c. peanuts
1 baked 9 inch pie shell or graham cracker crust, cooled

Gradually blend milk into peanut butter in small mixing bowl, beating until smooth. Blend in pie filling and beat until blended and smooth, 1 to 2 minutes. Fold in Cool Whip and nuts.

Spoon into pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with additional Cool Whip whipped topping and peanut halves, if desired.