Spoon ½ cup of the fudge topping into bottom of crust. Place in freezer 10 min.

Whisk peanut butter and milk in a large bowl until well blended. Add pudding mixes. Beat for 2 min or until smooth. (mixture will be thick.)

Stir in ½ of the whipped topping. Gently spoon over choc layer. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining ¼ c fudge topping just before serving.