Line a 7×10 inch dish with parchment paper or lightly grease the bottom.

In a bowl, mix the crushed gluten‑free pretzels with the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the dish to form the pretzel crust.

In a large mixing bowl, beat the room‑temperature cream cheese with the powdered sugar and creamy peanut butter until smooth and creamy. Spread this peanut butter layer evenly over the pretzel crust.

Whisk the instant chocolate pudding mix with the milk according to the package instructions, using about ½ cup less milk than directed so the pudding is thicker. Whisk until it sets and then pour the chocolate pudding layer over the peanut butter layer, smoothing the top.

Spread the whipped topping over the chocolate pudding layer to create a fluffy finishing layer.

Chill the pie in the refrigerator for at least 1 hour so all layers firm up before slicing and serving. Enjoy!