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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 1 chocolate cookie pie crust
- 1 cup peanut butter (crunchy or creamy--I like crunchy myself)
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 12 ounces non-dairy whipped topping, thawed, divided
- 1 (11 3/4 ounce) jar chocolate fudge topping, divided
- Garnish
- 2 tablespoons hot fudge topping
Method
- In a medium bowl, beat together peanut butter, cream cheese and sugar.
- Gently fold in 3 cups of whipped topping.
- Spoon mixture into pie shell and smooth to edges of the shell.
- Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
- Spread the hotfudge topping over the peanut butter layer.
- Refrigerate until serving time.
- Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
- Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.