Layered Chocolate and Peanut Butter Pie

1. 1

   Beat pudding mixes and milk in large bowl with whisk 2 min.

2. 2

   (Pudding will be thick.)

3. 3

   Spread 1-1/2 cups onto bottom of crust.

4. 4

   Whisk peanut butter and 1-1/2 cups COOL WHIP until blended; spread over pudding layer in crust.

5. 5

   Add remaining COOL WHIP to remaining pudding; stir until blended.

6. 6

   Spread over peanut butter layer in crust.

7. 7

   Refrigerate 3 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.