Ingredients
2 cups 2% milk1 package (3 ounces) cook-and-serve vanilla pudding mix1 cup peanut butter chips1 graham cracker crust (9 inches)2-1/2 cups whipped topping1/3 cup milk chocolate chips1 teaspoon shortening
Preparation
In a saucepan, whisk milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in peanut butter chips until melted. Pour into crust. Cover and refrigerate until set, 3-4 hours.
Spread whipped topping over pie. In a microwave-safe bowl, melt chocolate chips and shortening; cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
