Ingredients
Pie
1 prepared chocolate cookie pie crust
4-1/2 cups (12 oz. container) non-dairy
1 cup Jif Creamy Peanut Butter whipped topping, divided
8 oz. cream cheese (at room temperature)
1 jar (11.75 oz.) Smucker’s Hot Fudge
1/2 cup sugar Ice Cream Toppings, divided
Drizzle: 2 Tbsp, Smacker’s’ Hot Fudge Ice Cream Toppings and 2 Tbsp. Jif® Peanut Butter
Preparation
In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie. Reserve 2 Tbsp. hot fudge topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for I minute. Stir. Spread hot fudge over pie to cover peanut butter layer Refrigerate until serving time. Just before serving, spread remaining whipped topping (1-1/2 cups), over hot fudge layer, being careful not to mix the two layers. Place reserved 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut tiny hole in comer of bag and drizzle over pie. Repeat with 2 Tbsp. peanut butter, drizzling in opposite direction of hot fudge.
