Decadent Peanut Butter Pie
Source of Recipe
Aunt Saunny
1 prepared chocolate cookie pie crust.
1 cup Jif Creamy Peanut Butter
8 oz. cream cheese, at room temperature.
1/2 cup sugar
12 oz. container of non-dairy whipped
topping, divided.
1 (11.75 oz.) jar Smucker's Hot Fudge
Ice Cream Toppings, divided.
Drizzle: 2 tablespoons Smucker's Hot Fudge
and 2 tablespoons Jif Peanut Butter.
In a medium bowl, beat together the Jif Peanut
Butter, Cream Cheese, and sugar. Gently fold in
3 cups whipped topping. Spoon mixture into the
pie shell. Using a spatula, smooth mixture to
edges of pie.
Reserving 2 tablespoons of Smucker's Hot Fudge,
place remaining Smucker's Hot Fudge into microwave
safe bowl or glass measuring cup. Microwave for 1
minute. Stir. Spread Smucker's Hot Fudge over pie
to cover the peanut butter. 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 the 2 tablespoons of 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 tablespoons of Jif Peanut Butter going in the
opposite direction of the Smucker's Hot Fudge.
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