Ingredients
2 unbaked pastry shells (9 inches)2-1/2 cups cold 2% milk1 package (5.9 ounces) instant chocolate pudding mix1 can (14 ounces) sweetened condensed milk1/2 cup creamy peanut butter1 carton (12 ounces) frozen whipped topping, thawedChocolate curls and chopped peanuts, optional
Preparation
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts.
In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate.
Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set.
Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.
