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Monday, November 14, 2005

Decadent Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1-11.75 oz jar of Smucker's Hot Fudge Ice Cream Topping, divided

2 tbs smucker's hot fudge and 2 tbs peanut butter

In a medium bowl, beat togeher the peanut butter, cram 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 tblspns of Smucker's Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layers.

Place the 2 Tbs. 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 peanut butter going in the opposite direction of the hot fudge.


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