Double Layer Chocolate Peanut Butter Pie

½ (8 ounce) package cream cheese, softened

1 tablespoon white sugar

1 tablespoon cold milk

1 cup peanut butter

1 (8 ounce) container frozen whipped topping, thawed

1 (9 inch) prepared graham cracker crust

2 (3.9 ounce) packages instant chocolate pudding mix

2 cups cold milk

4 peanut butter cups, cut into 1/2 inch pieces

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.