chocolate graham crust

1 cup peanut butter

1 Pkg (8 ounces) cream cheese, ; room temperature

1 tub (12 ounces) Cool Whip ; divided

1 jar (11.75 ounces) hot fudge topping ; divided

½ cup sugar

2 tablespoons hot fudge

2 tablespoons peanut butter



• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

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