FROZEN PEANUT BUTTER PIE RECIPE

1/2 creamy peanut butter
1 cup cold milk
1 package vanilla instant pudding & pie filling
1 tub (8oz) whipped topping, thawed
1 prepared (9inch) chocolate crumb crust
1 cup chopped peanut butter cookies (optional)
1 square semi-sweet baking chocolate, melted

1.
Beat peanut butter and milk in a large bowl with a wire whisk until blended. Add pudding mix.
Beat with wire whisk until smooth. Stir in 1/2 of the whipped topping. Spoon half of the pudding mixture
into the crust; top with crushed cookies. Spoon rest of pudding mixture over cookies.

2.
Freeze 3 hours or overnight. Drizzle with melted chocolate and garnish with
remaining whipped topping.