This rich, decadent pie isn’t for the faint-hearted! I like to bring along a couple of these chocolate peanut butter pies for holiday or potluck dinners — and there’s never anything left over! If you’re counting calories, you can certainly use low fat peanut butter, fat free cream cheese and low-fat or fat-free whipped topping.
- 1 chocolate cookie pie crust
- 1/2 cup sugar
- 1 cup peanut butter
- 1 8-ounce package of cream cheese
- 1 12-ounce container of whipped topping
- 1 jar hot fudge sauce
In a medium bowl, beat together cream cheese, peanut butter and sugar. Fold in three cups of whipped topping. Spoon the mixture into the pie crust and use a spatula to smooth to the edge of the crust. Reserve two tablespoons of the hot fudge sauce and microwave the remaining sauce. Spread the hot fudge over the peanut butter mixture and chill for several hours.Just before serving, top with remaining whipped topping and then drizzle the two tablespoons of hot fudge.