1. Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use.
2. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH for 1 1/2 to 2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
