Fabulous Hot Fudge Peanut Butter Pie

• Vegetarian

• Condiments

  • 1 1/8 cup Peanut butter

• Baking & Spices

  • 1 tub Cool whip
  • 1 Filling
  • 1 jar Fudge topping, hot
  • 1 Remaining cool whip
  • 3/4 cup Sugar
  • 1 Topping

• Bread & Baked Goods

  • 1 Crust

• Snacks

  • 2 cups Chocolate graham crackers

• Dairy

  • 3/4 stick Butter
  • 1 package Cream cheese

• Desserts

  • 2 tbsp Fudge, hot

Found on sugarapron.com

Ingredients

• Crust
• 2 cups chocolate graham crackers
• 1/4 cup sugar
• 3/4 stick of butter (6 tablespoons)
• Filling
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• 1/2 cup sugar
• Topping
• 2 tablespoons hot fudge
• 2 tablespoons peanut butter
• remaining cool whip

Directions

• Melt the butter in the microwave
• Place the chocolate graham crackers into a plastic bag. Close bag and crush with a spoon until you have tiny granular particles (about the size of a pea).
• Combine the melted butter, sugar and chocolate graham crackers crumbs.
• Press ingredients into 9-inch buttered pie/tart pan, making sure to cover all sides.
• Bake for 10 minutes at 325°F.
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy.
• Fold in 3 cups of Cool Whip and gently mix in until thoroughly combined.
• Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• 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, 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.
• Carefully garnish the pie edges with remaining cool whip.