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Prepare pkg.(16.5oz.) refrigerated chocolate chip cookie dough ( divided).
You need to prepare (3.4oz) jello vanilla flavor instant pudding.
You need to prepare cold milk.
Use planters creamy peanut butter , divided ( I used jiff).
Provide thawed cool whip topping.
You need bakers semi-sweet chocolate.
Prepare cocktail peanuts ( chopped).

Heat oven to 350°.
Use lightly floured hands to press cookie 3/4 of the dough into bottom Of tart pan with removable bottom ( I used a 9" pie plate).
Bake 12 to 15 min. Or until golden brown. Cool completely. Meanwhile roll remaining cookie dough into 6 (1 and 1/2" balls) place 2" apart. Bake 10 to 12 min.or until golden brown..
Beat pudding mix and milk with whisk 2 min. ( pudding will be thick) Add 1/4 cup peanut butter.mix well..
Stir in 1/2 cup cool whip. Spread onto bottom of crust .Top with remaining 1 cup cool whip spreading to within 1" of edge.Refrigerate 2 hours. Or until firm..
Remove rim of pan carefully. Cut each cookie in half. Insert sides down into top. ( I cut mine while a little warm) of pie. Microwave remaining peanut butter on High 45 sec.or until melted. Stir. Melt chocolate as directed on pkg. Drizzle p.butter then chocolate over pie, sprinkle with nuts. ( If you use a pie plate you could let in in, i took mine out) ...
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