Peanut Butter Cup Pie 8-oz pkg cream cheese, softened 1/2 cup plus 1 tbs creamy creamy peanut butter, divided 1 cup cold milk 3.4-oz pkg vanilla instant pudding 2-1/2 cups frozen whipped topping, thawed and divided 1 OREO pie crust 3 oz semi-sweet chocolateBeat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix. Beat 2 min.
Whisk in 1 cup whipped topping. Spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining whipped topping and chocolate in microwaveable bowl on high 1-1/2 to 2 min 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 30 sec.
Stir. Drizzle over pie. Refrigerate 4 hours or until firm.