Instructions: Credited for this recipe.

In small microwave safe bowl, place 2/3 cup chocolate pieces and milk.

Microwave on high for 30 to 435 seconds or just until melted and smooth when stirred. Spread evenly on bottom of pie crust. Cover and refrigerate.

In medium bowl, beat Neufchatel cheese until smooth, gradually beat in sugar. Stir in peanut butter and whipped topping until blended. Spoon evenly into crust over chocolate mixture. Cover and refrigerate until set, at least 4 hours.

Just before serving, place remaining 2/3 cup chocolate pieces around edge of filling. Serve cold. Refrigerate any leftovers.

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