Beat together 1 cup of peanut butter, cream cheese and sugar in
large bowl with an electric mixer on medium, until well combined.
Gently mix in 3 cups whipped topping until thoroughly combined.
Spoon mixture into pie shell. Using a spatula, smooth mixture to
edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a
resealable storage bag; set aside. Microwave remaining topping
on high for 1 minute. Stir. Spread topping over pie, covering
entire peanut butter layer. Refrigerate until set. Spread
remaining whipped topping (1 1/2 cups) over hot fudge layer,
being careful not to mix the two layers.
Cut a small corner from bag containing topping. Squeeze bag to
drizzle topping over pie. Place remaining 2 tablespoons peanut
butter in a resealable food storage bag; cut bag corner and
squeeze to drizzle in opposite direction from topping. Refrigerate
until ready to serve.
Originally Submitted
3/17/2009
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