Ingredients
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1 chocolate cookie pie crust (store bought or make your own)
1 cup creamy peanut butter
1 (8 ounce) package cream cheese (softened)
1/2 cup sugar
1 (12 ounce) container whipped topping
1 (11 3/4 ounce) container hot fudge
Garnish
2 tablespoons hot fudge
2 tablespoons creamy peanut butter
2 small ziploc bags
Preparation
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In bowl beat peanut butter, cream cheese and sugar together.
Fold in 3 cups whipped topping.
Smooth mixture into pie shell.
Cover mixture with layer of hot fudge.
Refrigerate until serving.
When serving:
spread rest of whipped topping over top of hot fudge.
Take 2 tablespoons hot fudge in bag and knead until soft (easy to dribble over pie).
Do the same with 2 tablespoons peanut butter.
Cut corner of fudge bag and drizzle over pie.
Repeat with peanut butter.
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