Decadent Peanut Butter Pie

Contributed by Jen Fugal

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese at room temperature
½ cup sugar
12 oz. container of cool whip, divided
1 - 11.75 oz. jar hot fudge sauce, divided
Drizzle: 2 Tbs. Hot Fudge and 2 Tbs. Peanut butter

In a medium bowl, beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups cool whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 tablespoons of hot fudge sauce, place remaining fudge in microwave safe bowl. 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 cool whip 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 the opposite direction of the hot fudge.