Double Layer Chocolate Peanut Butter Pie

Double Layer Chocolate Peanut Butter Pie 4 ounces cream cheese, softened 1 tablespoon white sugar 1 tablespoon cold milk 1 cup peanut butter 1 (8 ounce) container frozen whipped topping, thawed 9 inches graham cracker crust 2 (4 ounce) packages instant chocolate pudding mix 2 cups cold milk 4 peanut butter cups, cut into 1/2 inch pieces In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.