A proper review of this pie would go something like “quick and easy and prepared with all of the ingredients you might have on hand. This pie is creamy, rich, and impressive.” But I think I like my simplified review better…. mmmmmmmmmmmmmmmm!!!!!!
Recipe source: JIF Peanut Butter
1 prepared chocolate cookie crust
1 cup JIF peanut butter
8 oz cream cheese at room temperature (we used reduced fat)
1/2 cup sugar
4 1/2 cups (a 12 oz container) non-dairy whipped topping (ie: coolwhip – we used light)
1- 11.75 oz jar hot fudge ice cream topping, divided
1) In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
2) Reserving 2 tablespoons of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3) Place the 2 Tbs. hot fudge in a small baggie 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 Tbs. peanut butter going in the opposite direction of the hot fudge.