Servings: 1 pie

8 oz cream cheese at room temperature 8 oz cream cheese at room temperature
3/4 cup creamy Jif peanut butter, divided ¾ cup creamy Jif peanut butter, divided
1 3-oz package vanilla instant pudding 1 3-oz package vanilla instant pudding
1 cup milk 1 cup milk
2 cups whipped topping, divided 2 cups whipped topping, divided
1 10-in ready-made graham cracker crust 1 10-in ready-made graham cracker crust
2 oz of Baker's chocolate 2 oz of Baker's chocolate

Cream together the cream cheese and ½ cup of the peanut butter.
Add the pudding and milk. Mix together for at least a minute to fully incorporate.
Fold one cup of whipped topping into the mixture.
Pour into the ready-made pie crust.
Add 1 cup whipped topping and the Baker's chocolate to microwave safe bowl. Microwave and stir in 15 seconds increments until melted. Pour over the top of the pie, spreading as you go.
Melt the remaining peanut butter and drizzle over the top of the pie.
Chill in the refrigerator for 3 to 4 hours and serve.