Ingredients

• 1 cup creamy peanut butter, plus 2 tablespoons, divided
• 1 (8 oz) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz) container frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75) jar hot fudge spoonable ice cream topping, divided

Directions

1. Beat together, 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.

2. Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer, being careful not to mix the two layers.

3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

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