Take a medium-sized bowl and whisk the instant pudding mix together with the milk for about 2 minutes until it thickens. Then, put the mixture in the refrigerator for 5 minutes to let it set.
In a large bowl, use an electric hand mixer (or a stand mixer) to blend the cream cheese, peanut butter, and powdered sugar until the mixture becomes smooth and thick. It almost looks like clumpy graham cracker crumbs.
Gradually add spoonfuls of the prepared chocolate pudding into the mixture. Make sure to fully incorporate each spoonful before adding more.
Continue to add all of the pudding and then gently fold in half of the whipped topping until the mixture is evenly combined with no streaks.
Divide the filling mixture in half and place half of it into each of the pie crusts.
Cover the pies and refrigerate them for at least 6 hours, or overnight for the best results, allowing them to set. DO NOT skip this step.
When you're ready to serve, top each pie with the remaining whipped topping, slice, and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes 2 pies. Eat one now and maybe freeze one for later.
Leftovers should be stored in the fridge, covered, for up to a week or in the freezer for up to 3 months.