Peanut Butter Fudge Pie
1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust.
In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.
Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie. Makes 8 servings. . . .
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