• 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.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (76%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 37.6mg||1 %|
|Potassium 75mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.6g|
|Protein 2.9g||4 %|
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Calories per serving: 68
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