Mile High Peanut Butter Pie
35 Nilla Wafers, finely crushed (about 1 cup)
1 pkg. (3.4 ox) Jello Vanilla Flavored Instant Pudding
¼ cup melted butter,
1/3 cup creamy peanut butter, divided
2 pkg. Jello chocolate instant pudding
2 cups thawed cool whip
2 cups cold milk, divided
½ oz bakers semi-sweet chocolate
4 oz cream cheese, softened
Heat oven to 375.
Mix wafer crumbs and butter until well blended; press onto bottom and up sides of a 9 inch pie plate, bake 10 minutes and cool.
Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes (pudding will be thick). Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 minutes. Reserve 1 TBSP. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup cool whip. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining cool whip onto center of pie.
Refrigerate 3 hours. When ready to server, microwave remaining peanut butter in bowl on high 15 seconds or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.