HEAT oven to 350°F. In a large bowl, combine muffin mixes and butter until well combined. Press evenly into the bottom and up the sides of a 9-inch pie plate.

BAKE 10-12 minutes or until set. Cool completely.

In a large bowl, WHISK pudding mix with milk according to package directions until set.

BEAT in peanut butter with an electric mixer on medium speed until well combined. Add whipped topping and fold in with a spatula until well combined.

POUR over cookie crust. Cover and freeze one hour.

n a medium bowl, add chocolate chips and corn syrup. In a small microwave-safe bowl, microwave heavy cream two minutes or until just boiling.

POUR over chocolate chips and let stand two minutes. Whisk slowly until fully combined and thickened, and drizzle evenly over top of pie. Garnish with crushed peanut butter cups.

COVER and refrigerate 30 minutes and up to overnight.

Makes 8 servings

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