This is one of my most favorite-est desserts in the whole wide world!! ; )

1 chocolate cookie pie crust
1 cup peanut butter
8 oz. cream cheese (room temp)
1/2 cup sugar
12 oz. Cool Whip
1- 11.75 oz. jar Smucker’s Hot Fudge Ice Cream Topping, divided (see below)

Drizzle:
2 T Hot fudge
2 T peanut butter

In a medium-ish bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups of Cool Whip. Spoon the mixture into the pie shell. Smooth mixture to edges of the pie.

Set aside 2 T hot fudge from the jar (put it in a baggie). Microwave the jar of hot fudge for 1 minute. Stir. Spread it over the pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining Cool Whip over the hot fudge layer. Be careful not to mix the layers! Remember you want it to look pretty and all!

Place the 2 T hot fudge in a small baggie and knead it for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. I do it in lines about an inch apart. Do the same thing with 2 T of peanut butter going in the opposite direction of the hot fudge stripes.

Enjoy! Someone pass me a fork!!

**photo from Bliss Tree