Peanut Butter Pie
This peanut butter pie is a no-bake dessert built in four layers: a chocolate cookie crust, a creamy peanut butter filling, a cap of hot fudge and a cloud of whipped topping. Cream cheese keeps the filling thick and slightly tangy against the sugar, so it slices cleanly after chilling. Warming the fudge in the microwave makes it spreadable, and the bag-and-snip drizzle of fudge and peanut butter gives a tidy finish without any piping tools.
Instructions
Stir the cream cheese, 1 cup of the peanut butter and the sugar together in a medium bowl until combined. Gently fold in 3 cups of the whipped topping so the mixture stays light.
Spoon the filling into the chocolate cookie shell and spread it softly out to the edges.
Put all but 2 tablespoons of the hot fudge into a microwave-safe container and microwave it for 60 seconds. Pour and spread the warm fudge over the peanut butter filling so it covers the surface.
Refrigerate the pie for 2 hours. Then spread the remaining whipped topping, about 1½ cups, carefully over the chilled fudge layer.
Put the last 2 tablespoons of hot fudge in a plastic bag and knead it to loosen it. Snip off a corner and drizzle the fudge over the top of the pie.
Do the same with the remaining 2 tablespoons of peanut butter in a second plastic bag, and drizzle it over the pie in a pattern you like.
Make it personal.
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