This pie is a peanut butter & chocolate dream come true!
19inch graham cracker crust
For the Peanut Butter Bottom:
1 2/3cuppeanut butter morsels, found by the chocolate chips
For the Chocolate Mousse:
1instant chocolate pudding mix, 3.4oz box
8oz.frozen whipped topping, thawed
1/4cupmini chocolate chips
To make the Peanut Butter Bottom:
Combine the ingredients for the bottom in a microwave safe bowl and heat on 50% power for 1 minute, stir and heat for another 30 seconds on 50% power, until the mixture is smooth. Reserve 1/4 cup of the mixture and pour the rest into the graham cracker crust. Place in the freezer for 10 minutes.
To make the Chocolate Mousse:
Whisk together the chocolate pudding mix with 1 cup cold milk until smooth. Fold in the thawed whipped topping until fully combined. Pour mixture over the peanut butter layer and use the remaining peanut butter mixture to drizzle over the top. Sprinkle with the mini chocolate chips.
Freeze for at least 10 minutes or refrigerate for at least 30 minutes, then slice and enjoy!