8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce
Using a hand mixer combine cream cheese, sugar and peanut butter, about 2 minutes.
Fold in 3 cups of the whip cream, leave enough for the topping.
Pour into the chocolate pie shell.
Place the jar of hot fudge in the microwave for 40 seconds.
Pour 1/2 the jar over the pie and smooth it out to the edges.
Place this pie in the fridge for 1 hour or until hot fudge is set.
Remove and top with remaining whip cream.
Heat the fudge again, just about 30 seconds.
Place 4 big spoonfuls of the hot fudge into a ziploc bag and the cut off the tip and drizzle over the top of the pie.
Refrigerate again for an additional 2 hours before serving