1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese (at room temperature)
4 1/2 cups (12 oz. container) Cool Whip, divided
1 jar hot fudge topping, divided
- Combine peanut butter, cream cheese, and sugar in medium bowl. Mix well. Fold in 3 cups of Cool Whip. Spoon mixture into pie shell.
- Smooth mixture to edge of pie. Reserve 2 tablespoons of fudge topping. Place remaining topping in microwave safe bowl and microwave for 1 minute. Stir well. Spread hot fudge topping over peanut butter layer.
- Refrigerate until serving time. Just before serving, cover pie with remaining 1 1/2 cups of Cool Whip. Place remaining 2 tablespoons of hot fudge in small plastic bag and knead for a few seconds. Cut a small hole in the corner of the bag. Drizzle fudge over pie. Do same with 2 Tablespoons of peanut butter, going in opposite direction of the hot fudge.
Submitted by Nancy B.