Ingredients

3/4 cup hot fudge dessert topping

1 graham pie crust (6 oz)

1/2 cup creamy peanut butter

1 1/4 cups cold milk

2 packages (4 servings each) jello vanilla flavor instant pudding

1 tub of whipped topping

Directions

Spoon 1/2 cup of fridge topping on bottom of pie crust

Place in freezer for 10 minutes

Mix peanut butter and milk with whisk in a large bowl

Add dry pudding mixes and beat for 2 minutes (will be very thick)

Stir in half of the whipped topping

Spoon mixture over chocolate pie crust layer

Top with remaining whipped topping

Put in fridge for 3 hours

Drizzle with remaining 1/4 cup fudge topping just before serving