PB and Chocolate Pie

Cook Time
25 mins

Calories
369

Serving Size
6

Carbs
17.6

Fat
19.5

Protein
9.4

Photo by: EdyeinNewFoundLand

description

So easy and PERFECT

ingredients

1 chocolate graham cracker crust (Or a regular graham cracker crust)
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
For the topping: 2 tablespoons hot fudge

2 tablespoons peanut butter

directions

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• 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, carefully spread remaining Cool Whip on top of pie.

• 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

from EdyeinNewFoundland - more here!