Peanut Butter Pie

I haven't made this pie yet, but it looks really yummy...and just how wrong can peanut butter and hot fudge really be???

Prep time: 15 minutes Refrigeration time: 2 hours Makes: 8 servings

Pie:
· 1 prepared chocolate piecrust
· 1 cup creamy peanut butter
· ½-cup sugar
· 8 oz. cream cheese (at room temperature)
· 12 oz container whip cream, thawed & divided
· 1 jar (11.75oz) Smucker’s Hot Fudge Topping, divided

Drizzle:
· 2 Tbsp. Smucker’s Hot Fudge Topping
· 2 Tbsp. creamy peanut butter


Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups of whip cream. Spoon mixture into the pie shell and using a spatula, smooth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping and place remaining hot fudge into microwave safe bowl or measuring cup. Microwave for 1 minute. Stir.

Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 ½ cups) over hot fudge layer, being careful not to mix the two layers, Place the 2 Tbsp. hot fudge topping in a small plastic bag and knead for a few seconds Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp. peanut butter going in the opposite direction of the hot fudge topping.