Peanut Butter Cup Pie
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 or 9 inches)
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8 servings.