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Ingredients
 | • | 1 prepared chocolate cookie pie crust
| | | • | 1 cup JIF Creamy Peanut Butter
| | | • | 8 oz. cream cheese (at room temperature)
| | | • | 1/2 cup sugar
| | | • | 4 1/2 cups (12 oz. container) of non-dairy whipped topping, divided
| | | • | 1-11.75 oz. jar SMUCKER'S Hot Fudge Ice Cream Toppings, divided
| | | • | Drizzle:
| | | • | 2 Tbs. SMUCKER'S Hot Fudge and 2 Tbs. JIF Peanut Butter
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Directions
| • | In a medium bowl, beat together the JIF Peanut Butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
| | | • | Reserving 2 tablespoons of SMUCKER'S Hot Fudge, place remaining SMUCKER'S Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread SMUCKER'S Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
| | | • | Place the 2 Tbs. SMUCKER'S Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. JIF Peanut Butter going in the opposite direction of the SMUCKER'S Hot Fudge.
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