Beat cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes.

Whisk in 1 cup Cool Whip and spoon into crust. Refrigerate until ready to use.

Microwave remaining Cool Whip and chocolate on high for 1 1/2–2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over filling. Microwave remaining 1 tablespoon peanut butter for 30 seconds, stir, and drizzle over pie.

Refrigerate 4 hours.