#721 - Peanut Butter Pudding Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
2 cups milk
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
1 cup Reese's peanut butter chips
2 1/2 cups Cool Whip
1/3 cup Nestle's milk chocolate chips
1 tsp. Crisco shortening

In a saucepan over medium heat add milk and pudding mix--stir. Bring to a boil, then reduce heat to low. Add peanut butter chips and stir until melted. Pour entire mixture into the graham cracker crust. Cool the pie completely. Cover it and refrigerate at least four hours until it is set. Remove from refrigerator and spoon Cool Whip over the entire top of the pie. Use a microwave safe bowl--add chocolate chips and shortening--melt in :30 second increments in the microwave until completely melted--stir. Let the chocolate mixture stand for 5 minutes, then use a spoon to drizzle the chocolate mixture over the top of the Cool Whip. Refrigerate overnight. Keep refrigerated.