Recipe source: JIF Peanut Butter
1 prepared chocolate cookie crust
1 cup JIF peanut butter
8 oz cream cheese at room temperature (we used reduced fat)
1/2 cup sugar
4 1/2 cups (a 12 oz container) non-dairy whipped topping (ie: coolwhip - we used light)
1- 11.75 oz jar hot fudge ice cream topping, divided
1) In a medium bowl, beat together the peanut butter, cream 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.
2) Reserving 2 tablespoons of 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 (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3) 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.