1 1/4 cups Graham Crumbs
1/4 cup butter, melted
3/4 cup hot fudge dessert topping divided
1 cup whipping cream
1/2 cup smooth peanut butter
1 1/4 cups cold milk
2 pkg Vanilla instant pudding
Combine crumbs with melted butter in a 9 in. pie plate. Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer for 10 min.
Whisk peanut butter and milk in a large bowl until well blended. Add pudding mixes. Beat for 2 min. or until smooth. Whip whipping cream. Stir in half of the whipped topping. Gently spoon over chocolate layer.
Top with remaining whipped topping. Refrigerate 3 hour or until set. Drizzle with remaining fudge topping just before serving..
