Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick). Immediately stir in remaining whipped topping. Spoon over layers in pie crust.
Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping.