1. Beat pudding mix and 1 cup milk with whisk in medium bowl.
2. Place peanut butter chips and 1/2 cup milk in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH additional 15 seconds or until melted and smooth when stirred with whisk. Gradually add to pudding, beating with whisk until smooth. Spoon into crusts.
3. Cover; refrigerate 4 to 6 hours. Garnish with whipped topping and fruit, if desired. 6 servings.