Recipe: Chocolate-Peanut Butter Cup Pie for Sonya

CHOCOLATE-PEANUT BUTTER CUP PIE

1/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 Tbsp. KRAFT Hot Fudge Microwavable Sundae Topping

Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping.

Spoon into crust; top evenly with the remaining whipped topping.

Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over pie. Store leftover pie in refrigerator.

SUBSTITUTE:
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling and regular COOL WHIP Whipped Topping.

Servings: 8
Source: Kraft

Although this doesn't mention Baker's Squares, the title matches. Hope this helps.