COMBINE baking crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. Spoon into crust; top with the remaining whipped topping.
REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on label; drizzle over pie. Store leftover pie in refrigerator.
serving size = 1 slice (70 g)
