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In a large bowl combine cream cheese, peanut
butter, milk, confectionary sugar, vanilla and
cool whip mix until all ingredients are smooth.
Now fold ingredients into the pie crust over
the top of the hot fudge topping. Smooth the
top peanut butter layer out filling the pie
crust up. Drizzle Hershey’s chocolate syrup
over the top and refrigerate for 3 to 24 hours.
The pie is also good as a frozen dish if you
plan on taking this to a function during the
summer months. Serves 8 to 12 depending on the
slices.
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