Decadent Peanut Butter Pie
1 prepared chocolate pie crust
1 cup, plus 2 tablespoons Peanut Butter, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container frozen non-dairy whipped topping (4 1/2 cups), thawed and divided
1 (11.75 oz.) jar Hot Fudge Microwaveable Ice Cream Topping, divided
BEAT together peanut butter, cream cheese and sugar in a medium bowl, with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH, for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag with topping. Drizzle over pie. Place remaining 2 tablespoons peanut butter in a resealable plastic bag, clip bag corner and drizzle in opposite direction from topping. Refrigerate until ready to serve.