Hot Fudge Peanut Butter Pie
This decadent and chocolatey peanut butter pie is sure to fulfill all of your sugar cravings. Slightly chilled, it's the best pie on a hot summer day.
- 1 chocolate graham cracker crust
- 1 cup peanut butter
- 1 package cream cheese, room temperature, 8 ounces
- 1 tub Cool Whip, divided, 12 ounces
- 1 jar hot fudge topping, divided, 11.75 ounces
- 1/2 cup sugar
- 2 tablespoons hot fudge
- 2 tablespoons peanut butter
Preparation time 10mins
Cooking time 30mins
In large bowl, beat peanut butter, cream cheese, and sugar until creamy.
Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edge
Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie forlater.
Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time, carefully spread remaining Cool Whip on top of pie.
Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipeover pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.