Combine cookie crumbs and butter; press onto the bottom and up the sides or an ungreased 9-in. pie plate. Bakenat 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Meanwhile, in a large bowl, beat the peanut butter, cream cheese and condensed milk until Smith; stir in pudding. Set aside.

Dently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigate until serving.