3/4 c. hot fudge dessert topping, divided
1 graham cracker pie crust (6 oz.)
1 (8 oz.) tub Cool Whip whipped topping, thawed and divided
1/2 c. creamy peanut butter
1 1/4 c. cold milk
2 pkg. (4 serving size) Jell-O brand vanilla flavor instant pudding and pie filling

Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer 10 minutes. Whisk peanut butter and milk in a large bowl until well blended. Add pudding mixes. Beat for 2 minutes or until smooth. (Mixture will be thick.) Stir in 1/2 of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping. Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving.

Makes 10 servings.