8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce
Using a hand mixer combine cream cheese, sugar and peanut butter, about 2 minutes. Fold in 3 cups of the whip cream, leave enough for the topping. Pour into the chocolate pie shell. Place the jar of hot fudge in the microwave for 40 seconds. Pour 1/2 the jar over the pie and smooth it out to the edges. Place this pie in the fridge for 1 hour or until hot fudge is set. Remove and top with remaining whip cream. Heat the fudge again, just about 30 seconds. Place 4 big spoonfuls of the hot fudge into a ziploc bag and the cut off the tip and drizzle over the top of the pie. Refrigerate again for an additional 2 hours before serving
