Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
Refrigerate 3 hours or until firm.
Warm remaining fudge topping, then drizzle over pie just before serving.
Enjoy your favorite foods while keeping portion size in mind.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 65g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.