Peanut Butter Pie
1 package (8 ounce) cream cheese
1 cup peanut butter
1/2 cup sugar
1 carton (12 ounce) whipped topping
1 (8 inch) graham cracker or chocolate crumb crust
2/3 cup hot fudge ice cream topping
2 tablespoons peanut butter
2 tablespoons hot fudge ice cream topping
2 ziplock bags
In large bowl, beat together cream cheese, peanut butter, and sugar until well blended and creamy.
Fold in 3 cups whipped topping. Set remaining topping aside in refridgerator.
Pour mixture into crumb crust.
In a small bowl, place 2/3 cup hot fudge ice cream topping. Microwave for about 30 seconds or until warm and smooth. Do not allow to boil.
Pour over peanut butter mixture and spread over entire pie.
Refridgerate for 2 hours.
Spread remaining topping over pie.
Place hot fudge into ziplock bag and squeeze to one corner of bag. Cut a tiny hole into corner of bag.
Place peanut butter in remaining ziplock bag and squeeze to one corner of bag. Cut a tiny hole into corner of bag.
Pipe topping and peanut butter over pie in swirling patterns or design of your choice.
Refridgerate for at least 30 minutes.
Serve cold. Keep pie refridgerated.