1 (9 inch) pie crust, baked
1 cup chocolate syrup
1 (1 ounce) package instant vanilla pudding mix
2 ounces milk chocolate, chopped
1/2 cup butter, softened
1 (3 ounce) package instant chocolate pudding mix
1 cup peanut butter
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can chopped pecans
In a small bowl, mix chocolate syrup and pudding mix. Stir chocolate mixture into peanut butter mixture.
In a large bowl, mix whipped cream, chocolate syrup and peanut butter mixture. Fold whipped cream into peanut butter mixture until well blended. Pour pie filling into baked pie crust. Chill in refrigerator.
In a small bowl, combine chocolate peanut butter and cream cheese. Spread evenly into pie crust. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese, vanilla pudding mix and peanut butter until fluffy. Spread cream cheese mixture over pie filling. Cover and refrigerate pie filling.
Arrange pecans on bottom of pie crust. Pour peanut butter mixture over pecans. Beat at medium speed until smooth. Spread evenly over pie filling.
Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from oven to wire rack. Immediately place pie on wire rack and chill overnight.