Directions:

In a medium bowl, beat cream cheese and 1/2 cup peanut butter until well blended.

Add milk and dry pudding mix and beat for 2 minutes.

Whisk in 1 cup whipped topping and spoon mixture into the cookie crust. Place in refrigerator.

In a medium bowl, add remaining 1 1/2 cups whipped topping and baking chocolate and microwave on HIGH for 1 minute; stir. Microwave for 1 minute longer; stir until well blended. Cool completely.

Spread the cooled chocolate mixture over the pudding layer.

Microwave the remaining 2 tbsp peanut butter in a small bowl for 30 seconds and stir. Drizzle over pie. Place in the refrigerator for 4 hours or until firm.