Peanut Butter Cup Pie

Ingredients

1 pkg (8 oz) Philadelphia Cream Cheese, softened (I used low-fat cream cheese)
1/2 cup plus 1 tbsp. creamy peanut butter, divided (I used reduced fat)
1 cup cold milk
1 pkg. (3.4 oz) Jell-o Vanilla Flavor Instant Pudding
2 1/2 cups thawed Cool Whip whipped topping, divided (I used low-fat)
1 Oreo Pie Crust (6 oz)
3 squares Baker's Semi-Sweet Chocolate

Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl for 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Lookout for pie monsters!