Peanut Butter Pudding Pie

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9 inches)
2-1/2 cups whipped topping
1/3 cup milk chocolate chips
1 teaspoon shortening

In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set.

Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving. Makes 8 servings.