I might add that it was while making this pie that I realized how much it would suck to be allergic to peanuts. Can you imagine? Oh, the horror!
You'll need a 9" chocolate pie crust, 12 oz. container of whipped topping (Cool Whip), 1 jar (11.75) hot fudge ice cream topping, 1 c. peanut butter, 8 oz. cream cheese, 1/2 c. sugar
In a bowl mix together cream cheese, peanut butter and sugar. If you like a really thick, strong peanut butter flavor, add more peanut butter here. I think next time I'll add an extra 1/4 cup just to give it a little extra oomph. Don't worry though- it's still just as delicious if you leave it just as it is.
It should look like this. I could totally dig peanut butter cream cheese.
Then add 3 cups of the whipped topping and mix it all together. I used a spoon for this as I didn't want to over mix and ruin the whipped topping.
And, oh my it is so good. I could seriously just stop here and grab a spoon and enjoy life.
But, I have a pie to make. So scoop the filling out of the bowl and into your crust.
Smooth it out to the edges, making it as level as possible.
Now, take the lid off your jar of topping and then put it in the microwave for about a minute, no more, I'd probably o like 50 seconds. It's going to be really hot when you take it out, so becareful. Stir it together (I used a knife) and then pour it on top of your pie.
And then put your pie in the fridge for about 10 minutes, just long enough to cool the chocolate topping and let it set.
The put it back in the fridge for a couple hours to set completely.