Ingredients
- cream cheese, at room temperature8 oz
- smooth peanut butter, smooth; plus 2 tablespoons1 cup
- white sugar, white1/2 cup
- non-dairy whipped topping, about 4 1/2 cups12 oz
- chocolate cookie pie shell, prepared1
- hot fudge topping, jar: 11.75 oz; plus 2 tablespoons1 jar
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
In a medium bowl, stir together cream cheese, peanut butter and sugar.
Carefully stir in 3 cups of the whipped topping.
Spoon into pie shell.
Softly spread mixture to edges of the pie shell.
Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
Spread hot fudge topping over peanut butter mixture in pie shell to cover.
Place in refrigerator for 2 hours.
Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.
