Heat oven to 375.

Mix crumbs and butter until well blended; press into 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 tsp 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 in of edge. Spoon remaining cool whip onto centre of pie.

Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter until melted and melt chocolate as directed. Drizzle both over pie.