Prepare the Chocolate Pudding: In a medium bowl, whisk the instant chocolate pudding mix with the whole milk for 2 minutes. Let it chill in the fridge for 5 minutes to set.

Make the Peanut Butter Mixture: In a large bowl, use an electric hand mixer to beat together the softened cream cheese, peanut butter, and powdered sugar until smooth. This mixture will be thick and creamy.

Combine Pudding and Peanut Butter Mix: Gradually add spoonfuls of the chocolate pudding to the peanut butter mixture, mixing well after each addition to keep the texture smooth.

Fold in Whipped Topping: Once all the pudding is combined, gently fold in half of the whipped topping. Mix until no streaks remain.

Assemble the Pies: Divide the filling evenly between the two chocolate pie crusts. Smooth the tops with a spatula.

Chill to Set: Cover and refrigerate the pies for at least 6 hours or overnight for best results.

Add the Final Touch: Before serving, top each pie with the remaining whipped topping. Slice and enjoy!