Shelly's Recipe

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Category: Pies - Cream and Custard

1/2 (8 oz) pkg cream cheese, softened
1 tbsp sugar AND milk
1 cup peanut butter
1 (8 oz) container frozen whipped topping, thawed
1 prepared graham cracker crust
2 (3.9 oz) pkg instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, chopped

In a large bowl, combine first 4 ingredients until smooth. Gently fold in 11/2 cups whipped topping. Spread mixture on bottom of crust. In a second bowl, stir pudding mix and milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over pie. Cover and refrigerate for at least 4 hours.