From the Kitchen of: Paz
Source: Ad in Quick Cooking magazine
3/4
cup
Chocolate fudge topping, divided
1
Graham cracker pie crust (6 oz.)
1
tub (8 oz.)
Whipped topping, thawed
1-1/4
cups
Cold milk
1/2
cup
Creamy peanut butter
2
pkg (4-serving)
Vanilla flavor instant pudding & pie filling
Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes.
Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick)
Immediately stir in remaining whipped topping. Spoon over layers in pie crust.