Hot Fudge Peanut Butter Pie

For the pie:

1 chocolate graham cracker crust
1 C. peanut butter
1 (8 oz) pkg cream cheese, room temp
1 (12 oz) tub Cool Whip, thawed & divided
1(11.75 oz) jar hot fudge topping, divided
1/2 C. sugar

For the topping:
2 T. hot fudge
2 T. peanut butter

In large bowl, beat peanut butter, cream cheese, and sugar until creamy.

Fold in 3 cups Cool Whip.

Spoon mixture into crust and smooth to edges.

Remove 2 tablespoons hot fudge from jar and reserve in zip-lock plastic baggie for later.

Heat remaining hot fudge according to package directions.

Spread on top of peanut butter layer.

Refrigerate pie until serving time.

When ready to serve:
carefully spread remaining Cool Whip on top of pie.

Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite

(recipe: Facebook)


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