1 prepared chocolate cookie pie crust
1 cup peanut butter, creamy
8 ounces cream cheese, room temperature
1/2 cup sugar
4-1/2 cups non-dairy whipped topping, divided
1 11.75-ounce jar hot fudge ice cream topping, divided
2 tablespoons hot fudge ice cream topping
2 tablespoons peanut butter, creamy
In a medium bowl, combine together the cup of peanut butter, cream cheese and sugar. Gently fold in three cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie shell.
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 over hot fudge layer, being careful not to mix the two layers.
Place the 2 tablespoons of hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle the hot fudge over the pie. Do the same with the 2 tablespoons of peanut butter, drizzling it over the hot fudge in the opposite direction.