Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese, softened

  2. 1 cup plus 2 tablespoons creamy peanut butter, divided

  3. 1/2 cup sugar

  4. 1 carton (12 ounces) frozen whipped topping, thawed, divided

  5. 1 chocolate crumb crust (8 inches)

  6. 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie. Yield: 8 servings.


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