I love the combination of chocolate and peanut butter. In my mind, nothing beats it. I first got this recipe from Pampered Chef. I've made some slight adjustments to it. Here goes.
2 chocolate premade pie crusts (I like to get the chocolate ones, but regular graham cracker crust, or the shortbread crust also tastes great.)
2 1/2 cups cold milk
1 pkg (3.4 oz) butterscotch instant pudding
1 pkg (3.4 oz) vanilla instant pudding
1/2 cup creamy peanut butter
8 oz container of cool whip
Reeses peanut butter cups
Mix together the dry pudding mixes with the milk. Add the peanut butter. Mix until thick and creamy. Fold in the cool whip. Divide evenly between the two pie crusts. Top each pie with nuts, marshmallows, chopped up Reeses peanut butter cups, and drizzle the top with chocolate syrup. Use the plastic lid that came with the pie crusts and cover. Put the pies in the freezer and freeze at least 6 hours before serving. To serve, remove pie from freezer and let thaw on countertop for about 20 minutes before eating. Keep leftover pie in the freezer.