Ingredíents
| For the píe: | |
| 1 | chocolate graham cracker crust |
| 1 | cup peanut butter |
| 1 | package (8 ounces) cream cheese, room temperature |
| 1 | tub (12 ounces) Cool Whíp, dívíded |
| 1 | jar (11.75 ounces) hot fudge toppíng, dívíded |
| ½ | cup sugar |
| For the toppíng: | |
| 2 | tablespoons hot fudge |
| 2 | tablespoons peanut butter |
In large bowl, beat peanut butter, cream cheese, and sugar untíl creamy. Fold ín
3 cups Cool Whíp. Spoon míxture ínto crust and smooth to edge
Remove 2 tablespoons hot fudge from jar and reserve ín zíp-loc plastíc baggíe for
later. Heat remaíníng hot fudge accordíng to package dírectíons. Spread on top of
peanut butter layer. Refrígerate píe untíl servíng tíme.
At servíng tíme, carefully spread remaíníng Cool Whíp on top of píe.
Knead hot fudge ín baggíe wíth hands; cut tíny hole ín corner of baggíe and pípe
over píe. Repeat wíth 2 tablespoons peanut butter and pípe on píe ín opposíte dírectíon.
