Decadent Peanut Butter Pie

This pie is so smooth and creamy!


Ingredients:


1 prepared chocolate cookie pie crust
1 cup peanut butter
1/2 cup sugar
8 oz. cream cheese (room temperature)
4 1/2 cups (12 oz. container) Cool-Whip
3/4 of 11.75-oz jar Smucker's hot fudge
2 Tbs hot fudge for drizzle
2 Tbs peanut butter for drizzle


COMBINE in a medium bowl, the peanut butter, cream cheese and sugar.
Gently fold in 3 cups Cool Whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Refrigerate (if you have time) for a few min so mixture sets. Microwave jar of hot fudge for 1 min and stir.
SPREAD hot fudge over pie to cover peanut butter mixture (however much you want).. I use 3/4 of the jar. Refrigerate (if you have time) for a few min so mixture sets. I use this time to clean up.
Spread remaining Cool-Whip over the hot fudge, being careful not to mix the two layers. Place the 2 Tbs of hot fudge in the inside corner of a Ziploc bag. Cut a tiny hole in the corner of the bag. On a small plate, microwave the baggie for approx 15 seconds. Drizzle hot fudge over pie. Do the same with 2 Tbs of peanut butter, but microwaving a little longer. Drizzle w the peanut butter going in the opposite direction of the hot fudge. Immediately refrigerate. The longer the pie refrigerates, the better. Mangia Mangia!