Buy a ready-to-use Oreo cookie pie crust or make your own using the recipe that follows.
8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 cup skim milk
1 small package (3.4 oz) instant vanilla pudding
1 cup whipped topping (i.e. Cool Whip).
For chocolate topping:
1 1/2 cups whipped topping (i.e. Cool Whip)
3 squares of semi-sweet chocolate
1 1/2 Tablespoons creamy peanut butter
Beat cream cheese and peanut butter together until well blended. Whisk in milk and pudding and beat 2 minutes. Whisk in 1 cup whipped topping. Spoon into the crust and refrigerate at least 2 hours.
While filling is setting, make chocolate topping following directions below. Then let cool completely.
Microwave 1 1/2 cups whipped topping chocolate for 1 minute. Stir and repeat until chocolate is completely melted and blended with topping. Cool completely.
Spread cooled chocolate topping on filling. Then microwave 1 1/2 Tablespoons creamy peanut butter and drizzle over chocolate. Return to refrigerate until ready to serve.
My recipe for Oreo Cookie Crust:
6 Tablespoons butter
Crush Oreos. Melt butter. Mix together and press into bottom and side of pie pan.