Recipe for Peanut Butter Pie

Here is the requested recipe. :)  It is amazingly delicious and I know you all will love it!

Decadent Peanut Butter Pie

Crust:

1 -1/4 cups chocolate cookie crumbs (20 cookies)  I used Oreo cookies, and 20 cookies gives about 2 cups of crumbs…so use less of them  if you want to use Oreos. 

¼ cup sugar

¼ cup butter, melted

Combine ingredients, press into a 9-inch pie plate.  Bake at 375 for 10 minutes.  COOL

Filling:

1 cup creamy peanut butter

8 oz. cream cheese (at room temperature)

½ cup sugar

12 oz. container non-dairy whipped topping, divided

1  11.75oz jar Smucker’s Hot Fudge Ice Cream Topping, divided 

In a medium bowl, beat together the peanut butter, cream cheese, and sugar.  Gently fold in 3 cups whipped topping.  Spoon mixture into pie shell.  Using a spatula, smooth mixture to edges of pie.

Reserving 2 T. of the hot fudge sauce, place remaining hot fudge sauce in a pan and melt over low heat.  Stir.  Spread over the pie to cover the peanut butter layer.  Refrigerate until serving time.

Just before serving, spread remaining whipped topping over the hot fudge layer, being careful not to mix the two layers.

Drizzle:

2 T. hot fudge topping

2 T. Peanut Butter

Place the 2 T. hot fudge sauce in a small baggie and knead for a few seconds.  Cut a very small hole in the corner of the bag and drizzle over pie.  Do the same with the 2 T. peanut butter, going in the opposite direction of the hot fudge.