Peanut Butter Pie

Sorry no picture, I made this one for the guys on the field and transported it on a slightly slanted surface so by the time I got to the field most of the whip cream and chocolate syrup had run off. Definitely not worthy of a picture that day!

• 1 pkg (8oz) cream cheese, softened
• 1 cup plus 2 Tbsp creamy peanut butter, divided
• 1/2 cup sugar
• 1 carton (12oz) frozen whipped topping, thawed, divided
• 1 chocolate crumb crust (8 inches)
• 2/3 cup plus 2 Tbsp hot fudge ice cream topping, divided

In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into chocolate crumb crust. In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over the peanut butter layer and spread to the edges of the crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Yield: 8 servings

* Personally I leave the piping of peanut butter out! It definitely has a nice rich taste of it without the extra on top!