Categories: Pie

Ingredients

• Ingredients For the pie:
• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• 1/2 cup sugar
• For the topping:
• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

Directions

1. • 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 edges.

2. • Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

3. • At serving time, carefully spread remaining Cool Whip on top of pie.

4. • Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

5. • Serve.

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