1. Spoon ½ cup of the fudge topping onto bottom of the crust.
2. Place in freezer for 10 minutes.
3. Mix peanut butter and milk with wire whisk in large bowl until well blended.
4. Add dry pudding mix. Beat for 2 minutes or until well blended (mixture will be thick).
5. Gently stir half of the Cool Whip topping into the peanut butter mix and spoon over the chocolate layer in the crust.
6. Top with remaining whipped topping. Refrigerate 3 hours or until set.
7. Drizzle with remaining 1/4 cup fudge topping just before serving.

Serve chilled.

Refrigerate leftovers.