1. In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping.
2. Spread mixture on bottom of pie crust.
3. In a second bowl, stir pudding mix with 2 cups milk until thick.
4. Immediately stir in remaining whipped topping.
5. Spread mixture over peanut butter layer.
6. Scatter peanut butter cups over top of pie.
7. Cover and refrigerate for 4 hours.
