Ingredients
- 1 prepared chocolate cookie pie crust
- 1 cup creamy peanut butter
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 12 oz container of nondairy whipped topping, divided
- 1 (11.75 jar) hot fudge ice cream toppings
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- drizzle;
- 2 tbs hot fudge
- 2 tbs peanut butter
Preparation
Step 1
in a medium bowl, beat together 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.
reserving 2 tablespoons hot fudge, place remaining hot fudge into microwavable safe bowl or glass measuring cup. microwave for 1 minute. stir. spread hot fudge over pie to cover the peanut butter layer. refrigerate until serving time. just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
place the 2 tbs hot fudge in a small baggie and knead for a few seconds. cut a tiny hole in the corner of the bag and drizzle over pie. do the same with the 2tbs of peanut butter going in the opposite direction of the hot fudge.