Cookbook:Peanut Butter Pie

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• 8 ounces cream cheese, at room temperature
• 1 cup plus 2 tablespoons smooth peanut butter
• ½ cup white sugar
• 12 ounces (about 4½ cups) non-dairy whipped topping
• 1 prepared chocolate cookie pie shell
• 1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping

1. In a medium bowl, stir together cream cheese, peanut butter and sugar.
2. Carefully stir in 3 cups of the whipped topping.
3. Spoon into pie shell.
4. Softly spread mixture to edges of the pie shell.
5. Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
6. Spread hot fudge topping over peanut butter mixture in pie shell to cover.
7. Place in refrigerator for 2 hours.
8. Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
9. Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
10. Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.