Bob Evans Peanut Butter Pie

1- 5oz pkg Jello Vanilla Pudding
2 cups cold skim milk
1/2 cup whipping cream, whipped
1 1/4 cup creamy peanut butter
1 prebaked pie shell or homemade
1- 8oz container Cool whip

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped cream and peanut butter. Whisk until completely blended. Pour into baked pie shell cover with generous layer of cool whip. Put in freezer for 1 hour until set. Remove from freezer, drizzle with fav chocolate syrup and crushed peanuts. Cover, chill 2 hours, serve.