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In a bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup of chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
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