PEANUT BUTTER CUP PIE

PEANUT BUTTER CUP PIE
Jen Prochaska

1 1/2 c. milk
3.9 oz pkg of instant chocolate pudding mix
1 c. chopped peanut butter cups
8 oz. carton of cool whip, thawed
1 chocolate crumb pie crust

Whisk the milk and pudding. Fold in the peanut butter cups. Fold in the cool whip. Spoon into crust. Cover. Freeze for 6 hrs. Remove 15-20 min before serving. Garnish with more peanut butter cup toppings.