Easy Peanut Butter-Chocolate Chip Pie

 

What you need

 1 pkg. (468 g) refrigerated chocolate chip cookie dough, divided

 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

 1 cup cold milk

 1/3 cup Kraft Smooth Peanut Butter, divided

 1-1/2 cups thawed Cool Whip Whipped Topping, divided

1 oz. Baker's Semi-Sweet Chocolate

 2 Tbsp. chopped toasted peanuts

Make It

• Heat oven to 350ºF.
  
• 
  Step 1
  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 on bottom oven rack 20 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
  
• 
  Step 2
  Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
  
• 
  Step 3
  Stir in 1/2 cup 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.
  
• 
  Step 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.