Ingredients

1 pkg. refrigerated chocolate chip cookie dough, divided

1 pkg. Vanilla Flavor instant pudding

1 c. cold milk

1/3 c. creamy peanut butter, divided

1 1/2 c. thawed whipped topping

1 oz. semi-sweet chocolate

2 T. chopped cocktail peanuts

Preparation

  1. Heat oven to 350 degrees. 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 12-15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1 1/2 in) balls; place, 2 inches apart, on baking sheet. Bake 10-12 min. or until golden brown.
  2. Beat pudding mix and milk with whisk 2 min. (Pudding will be thick). Add 1/4 c. peanut butter, mix well.
  3. Stir in 1/2 c. 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.