Easy Peanut Butter-Chocolate Chip Pie

Chocolate and peanut butter are together again, doing what they do best in an easy cream pie with a chocolate chip cookie crust.

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1 pkg. (16.5 oz.) refrigerated chocolate chip cookie dough , divided

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/3 cup creamy peanut butter , divided

1-1/2 cups thawed COOL WHIP Whipped Topping

1 oz. BAKER'S Semi-Sweet Chocolate

2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

1. Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.

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

3. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.

4. Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

Easy Peanut Butter-Chocolate Chip Pie

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