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Peanut Butter Chocolate Pie

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Serves | Prep Time | Cook Time


1 graham cracker crust
1 C Jif Peanut Butter
8 oz. cream cheese (at room temperature)
1/2 cup sugar
4-1/2 cups (12 oz. container) non-dairy whipped topping, divided
1 jar (11.75 oz) Smucker's Hot Fudge Ice Cream Toppings, divided

Reserve for Drizzle: 2 T Smucker's Hot Fudge Ice Cream Topping and 2 T Jif peanut Butter (placed in two separate baggies)

In medium bowl, beat together peanut butter, cream cheese and sugar.

Gently fold in 3 cups of whipped topping. Spoon mixture into the prepared pie shell.

Using spatula, smooth mixture to edges of pie. Reserve 2 T. hot fudge topping (place into a sandwich baggie), replace remainder fudge topping into microwave safe bowl or glass measuring cup (or jar if microwave safe). Microwave 2 minutes. Stir.

Spread hot fudge over pie to cover peanut butter layer.

Refrigerate until serving time. Just before serving, spread remaining whipped topping (about 1 1/2 cups), over the hot fudge layer, being careful to not mix the two layers.

Knead the reserved hot fudge in baggie for a few seconds.

Cut tiny hole in corner of bag and drizzle over pie.

Repeat kneading and drizzling of 2 T of peanut butter in opposite direction of hot fudge drizzle.

Pairs Well With


The original recipe called for a chocolate cookie crust, but I prefer graham. This recipe is amazingly light -- not heavy at all.

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