Mile High Peanut Butter Pie
35 vanilla wafers, finely crushed
¼ cup melted butter
One 3.9 ounce pkg chocolate instant pudding
2 cups cold milk, divided
4 ounces cream cheese, softened
One 3.4 oz pkg vanilla instant pudding
½ cup peanut butter, divided
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate
Preheat oven to 375. Mix wafer crumbs and butter until well blended. Press onto bottom and sides of 9” pie plate. Bake 10 minutes; cool. Beat chocolate pudding mix and one cup milk with whisk for 2 minutes. Spread on bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating with mixer until well blended. Add dry vanilla pudding mix; beat 2 minutes. Reserve 1 tablespoon peanut butter. Add remaining peanut butter to vanilla pudding mixture and beat until well blended. Stir in 1 cup thawed whipped topping. Spread over chocolate pudding layer. Spoon remaining whipped topping over center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut bowl on high 15 seconds until melted. In separate bowl melt semi-sweet chocolate. Drizzle both melted peanut butter and melted chocolate over pie
