Decadent Peanut Butter Pie
- 1 prepared chocolate cookie pie crust 1 cup creamy peanut butter 1/2 cup sugar 8 oz. cream cheese (at room temperature) 4.5 cups (12oz. container) of non-dairy whipped topping, divided 1 jar Hot fudge topping, divided
DirectionsCombine in a med. bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tbsp. of hot fudge topping and place remaining hot fudge topping into microwave safe bowl or glass measuring cup. Microwave for 1 min. Stir.
Spread hot fudge topping over pie to cover the pnut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1.5 cups) over hot fudge layer, being careful not to mix the two layers. Place the 2 Tbs. hot fudge topping in a small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbsp. peanut butter going in the opposite direction of the hot fudge topping.