Peanut Butter Pie
Source of Recipe
JIF
List of Ingredients
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese, at room temperature
12 oz. container of non-dairy whipped topping, divided
11.75 oz. jar Hot Fudge topping, divided
1/2 cup sugar
Drizzle: 2 tbs. hot fudge topping and 2 tbs. creamy peanut butter
Recipe
In a medium bowl, beat together creamy peanut butter, cream cheese and sugar.
Gently fold in 3 cups whipped topping.
Spoon mixture into pie shell.
Using a spatula, smooth mixture to edges of pie.
Reserving 2 tbs. of hot fudge topping, 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 over the hot fudge layer, being careful not to mix the two layers.
Place 2 tbs. hot fudge in a small baggie and knead for a few seconds.
Cut a tiny hole in the corner of the bag and drizzle over pie.
Do the same with 2 tbs. creamy peanut butter going in the opposite direction of hot fudge.
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