This decadent pie makes the perfect ending to any holiday picnic or barbecue.A mixture of peanut butter, cream cheese, sugar and some Cool Whip is spread on the pie crust, then covered with hot fudge topping. The remaining Cool Whip is spread on top and garnished with more hot fudge and peanut butter.
Ingredients
1
1 chocolate cookie pie crust
1
1 cup Jif Creamy Peanut Butter
1
8 oz cream cheese (room temperature)
1
1/2 cup sugar
1
12 oz container of Cool Whip
1
1 11.75 oz jar Smucker's Hot Fudge Ice Cream Topping Divided
1
Drizzle:
1
2 tablespoons Smucker's Hot Fudge
1
2 tablespoons Jif Peanut Butter
Instructions
1.
In a medium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2.
Reserving 2 tablespoons of Smuckers hot fudge, place remaining Smucker's Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread over pie to cover the peanut butter layer. Refrigerate until serving time.
3.
Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
4.
Place the 2 tablespoons Smucker's Hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the wame with 2 tablespoons Jif Peanut Butter going in the opposite direction of the Smucker's Hot Fudge.
