Peanut Butter Fudge Pie - cooking recipe

Ingredients

1 graham cracker crust
1 (11 3/4 ounce) jar chocolate fudge topping
8 ounces cream cheese, softened
1 cup peanut butter, creamy
8 ounces Cool Whip, unthawed
8 ounces Cool Whip, unthawed
Hershey's syrup (to garnish)

Preparation

Warm hot fudge sauce slightly in microwave.
Spread onto bottom of graham cracker crust.
Place in freezer for 10 minutes until you assemble the rest of the pie.
Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
Place on top of chilled hot fudge.
Top with additional container of Cool Whip.
Refrigerate.
Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.