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