2 c. milk
1 pkg. (3 oz.) cook-and-serve vanilla pudding mix
1 c. peanut butter chips
1 (9 inch) graham cracker crust
2-1/2 c. whipped topping
1/3 c. milk chocolate chips
1 tsp. shortening

In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.

Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set.

Spread whipped topping over pie. In a microwave-safe bowl, melt chocolate chips and shortening. Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.