Two-Layer Silk Pie

2 unbaked pastry shells (9 inches)
2-1/2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 can (14 ounces) sweetened condensed milk
1/2 cup creamy peanut butter
1 carton (12 ounces) frozen whipped topping, thawed
Chocolate curls and chopped peanuts, optional

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.

In a bowl, whisk milk and pudding mix for 2 minutes. Spread into crusts. In a large mixing bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate.

Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired. Makes 2 pies (6-8 servings each).