World s Largest Peanut Butter Cup

1 single 9-inch pie crust

1 (8 ounce) package cream cheese, softened

⅓ cup creamy peanut butter

1 cup confectioners sugar

1 cup whipped topping (such as Cool Whip®)

1 (3.4 ounce) package instant French vanilla pudding mix

1 (3.9 ounce) package instant chocolate pudding mix

2 ½ cups milk

1 cup whipped topping (such as Cool Whip®), or more as needed

3 (2 ounce) bars milk chocolate candy bar, shaved

¼ cup crushed peanuts, or as needed

Preheat an oven to 450 degrees F (230 degrees C).

Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork.

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.

Beat cream cheese, peanut butter, and confectioners sugar together in a bowl until smooth. Fold 1 cup whipped topping into cream cheese mixture. Spread into cooled pie crust. Chill in refrigerator until set, 1 hour.

Mix vanilla pudding mix and chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes; spread over cream cheese mixture in pie crust. Spread 1 cup whipped topping over the pie. Sprinkle with shaved chocolate and peanuts. Chill in refrigerator before serving, about 1 hour.