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) non-dairy whipped topping, divided
1 jar (11.75 oz) hot fudge topping, divided.
2 Tbsp hot fudge topping
2 Tbsp creamy peanut butter
Combine in a medium bowl the peanut butter, cream chesse 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 minute. Stir.
Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1-1/2 cups) over hot fudge layer, being careful not to mix the 2 layers. Place the 2 Tbsp of 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 the 2 Tbsp of peanut butter, going in the opposite direction of the hot fudge topping.
*This recipe calls for Jif PB and Smucker's hot fudge, but you could probably use whatever you have.
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