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8-oz. pkg cream cheese	1 small pkg vanilla pudding
1/2 c +1 Tblsp peanut butter	2 1/2 c Cool Whip, divided
1 cup cold milk	1 Oreo pie crust
3 squares semi-sweet choc

Soften cream cheese; divide peanut butter. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining Cool Whip and chocolate in bowl for 1 1/2-2 minutes or until chocolate is melted, stirring after each minute. Cool completely; spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in measuring cup or bowl 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.