easy peanut butter chocolate chip pie

Ingredients easy peanut butter chocolate chip pie

1 pkg.(16.5oz.) refrigerated chocolate chip cookie dough ( divided)
1 packages (3.4oz) jello vanilla flavor instant pudding
1 cup cold milk
1/3 cup planters creamy peanut butter divided ( I used jiff)
1 1/2 cup thawed cool whip topping
1 oz bakers semi-sweet chocolate
2 tbsp cocktail peanuts ( chopped)

how to make easy peanut butter chocolate chip pie

Heat oven to 350°

Use lightly floured hands to press cookie 3/4 of the dough into bottom Of tart pan with removable bottom ( I used a 9" pie plate)

Bake 12 to 15 min. Or until golden brown. Cool completely. Meanwhile roll remaining cookie dough into 6 (1 and 1/2" balls) place 2" apart. Bake 10 to 12 min.or until golden brown.

Beat pudding mix and milk with whisk 2 min. ( pudding will be thick) Add 1/4 cup peanut butter.mix well.

Stir in 1/2 cup cool whip. Spread onto bottom of crust .Top with remaining 1 cup cool whip spreading to within 1" of edge.Refrigerate 2 hours. Or until firm.

Remove rim of pan carefully. Cut each cookie in half. Insert sides down into top. ( I cut mine while a little warm) of pie. Microwave remaining peanut butter on High 45 sec.or until melted. Stir. Melt chocolate as directed on pkg. Drizzle p.butter then chocolate over pie, sprinkle with nuts. ( If you use a pie plate you could let in in, i took mine out) ..