Mile High Peanut Butter Pie

This is a recipe I came across on the Kraft Recipes  website.  I made it for Thanksgiving this past year, and my family RAVED about it!  So there was a special request to whip it up again for Christmas...and it was just as good!  My only alteration is that I am lazy and didn't make my own pie shell, since the nice pie shell people actually make a Nilla Wafer pie shell that you can just buy :)  I like shortcuts! OH....and...I may have "decorated" the top of it with mini peanut butter cups! (insert evil laugh here)

What You Need35 NILLA Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup PLANTERS Creamy Peanut Butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 square BAKER'S Semi-Sweet Chocolate

Make It

HEAT oven to 375ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.