FUDGE TOPPED PEANUT BUTTER PIE

1 GRAHAM CRACKER PIE CRUST ( 6 OZ )
1 PKG ( 4 SERVING SIZE ) VANILLA INSTANT PUDDING AND PIE FILLING MIX
1 CONTAINER ( 8 OZ ) SOUR CREAM
1/4 CUP MILK
1 PKG PEANUT BUTTER CHIPS, DIVIDED
2 TBS VEGETABLE OIL
1 JAR ( 12 OZ ) CHOCOLATE FUDGE TOPPING

WHISK TOGETHER PUDDING MIX, SOUR CREAM AND MILK IN MEDIUM BOWL; SET ASIDE. PLACE 1 1/3 CUPS PEANUT BUTTER CHIPS AND OIL IN MICROWAVE ON HIGH 45 SECONDS OR UNTIL SMOOTH. USING HAND MIXER, GRADUALLY ADD TO PUDDING MIXTURE; SPREAD EVENLY INTO CRUST. SPREAD CHOCOLATE FUDGE TOPPING OVER PIE; COVER AND REFRIGERATE 3 HOURS. PRIOR TO SERVING, TOP WITH REMAINING PEANUT BUTTER CHIPS. MAKES 8 SERVINGS.