Easy Peanut Butter-Chocolate Chip Pie

Ingredients

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 toasted peanuts, chopped

Directions

Heat oven to 350 degrees F.
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.
Beat pudding mix and milk with whisk 2 min.
(Pudding will be thick.
) Add 1/4 cup peanut butter; mix well.
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.
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.