Peanut Butter 'N Fudge Ripple Pie - cooking recipe

Ingredients

1 chocolate cookie crumb crust
8 oz. pkg. cream cheese, softened
3/4 c. powdered sugar
1/4 c. peanut butter
1 tsp. vanilla
2 eggs
1 c. whipping cream, whipped
1/2 c. chocolate chips, melted

Preparation

Chill the crust while preparing filling.
In small bowl, combine cream cheese, powdered sugar, peanut butter and vanilla; beat at medium speed until smooth and well blended.
Add eggs, one at a time, beating well after each addition.
Fold in whipped cream.
Spoon into crust.
Spoon chocolate randomly over filling. Gently pull knife through chocolate to marble.
Freeze at least 2 hours or until firm.
If frozen overnight, let stand at room temperature about 15 minutes before serving.