Peanut Butter Pie

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Name: Peanut Butter Pie
Prep time: 2 h
Cook time: 30 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 Prepared Chocolate cookie pie crust; 8 ounce Cream cheese softened; 1 cup Creamy Peanut Butter; 1/2 cup Sugar; 12 ounce Non-dairy whipped topping divided; 11 3/4 ounce Hot Fudge Ice Cream Topping divided; 2 tablespoon Hot Fudge Ice Cream Topping; 2 tablespoon Creamy Peanut Butter

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INGREDIENTS

1 Prepared Chocolate cookie pie crust
8 ounce Cream cheese ; softened
1 cup Creamy Peanut Butter
1/2 cup Sugar
12 ounce Non-dairy whipped topping ; divided
11 3/4 ounce Hot Fudge Ice Cream Topping ; divided
-- DRIZZLE --
2 tablespoon Hot Fudge Ice Cream Topping
2 tablespoon Creamy Peanut Butter

Servings

INSTRUCTIONS

In medium bowl, beat together the Peanut Butter, cream cheese, and sugar.

Gently fold in 3 cups whipped topping.

Spoon mixture into the pie shell. Using spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup.

Microwave for 1 minute. Stir. Spread Hot Fudge over pie to cover the peanut butter layer.

Refrigerate until serving time; at least 1-2 hours.

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

Place the 2 TBS of Hot Fudge in a small baggie and knead for a few seconds.

Cut a tiny hole in the corner of the bag and drizzle straight lines across the pie in the same direction (example north to south).

Do the same for the 2 TBS of peanut butter, except make the lines the opposite direction (example east to west).

NOTES

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Peanut Butter Pie

1 Prepared Chocolate cookie pie crust
8 ounce Cream cheese softened
1 cup Creamy Peanut Butter
1/2 cup Sugar
12 ounce Non-dairy whipped topping divided
11 3/4 ounce Hot Fudge Ice Cream Topping divided
 -- DRIZZLE --
2 tablespoon Hot Fudge Ice Cream Topping
2 tablespoon Creamy Peanut Butter

In medium bowl, beat together the Peanut Butter, cream cheese, and sugar.
Gently fold in 3 cups whipped topping.

Spoon mixture into the pie shell. Using spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup. 
Microwave for 1 minute. Stir. Spread Hot Fudge over pie to  cover the peanut butter layer.
Refrigerate until serving time; at least 1-2 hours.

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

Place the 2 TBS of Hot Fudge in a small baggie and knead for a few seconds.
Cut a tiny hole in the corner of the bag and drizzle straight lines across the pie in the same direction (example north to south).

Do the same for the 2 TBS of peanut butter, except make the lines the opposite direction (example east to west).

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 12 Servings

Calories: 317
Calories from Fat: 178 (56%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 3.3g
Cholesterol 21.1mg		6 %
Sodium 168.4mg		6 %
Potassium 248mg		7 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 27.7g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 317

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