Decadent Peanut Butter Pie

This pie is wonderful. I could eat the whole thing myself.


1 prepared chocolate cookie pie crust
1 cup peanut butter (smooth)
8 oz. softened cream cheese
1/2 cup sugar
12 oz container whipped topping
1 11.5 oz. jar hot fudge ice cream topping
In a medium bowl, beat together peanut butter, cream cheese, and sugar.
Gently fold in 3 cups of whipped topping. (It will be neccessary to taste this repeatedly, to ensure that it tastes "just right". I find having every spoon we own clean when makeing this quite helpful ;0})
If there is any left after the quality control checks, spoon the filling into the pie crust, using a spatula to smooth to the edges. Be sure to lick the bowl, beaters, and spatula clean.
Reserving 2 Tablespoons of the hot fudge, microwave the jar for 1 minute, stir, and spread over peanut butter filling. Refrigerate till serving time.
Just before serving, spread remaining whipped topping over fudge layer.
Place the reserved fudge in a small plastic baggie and knead for a few seconds. Snipping a small hole in the corner of the bag, drizzle over the whipped topping.
Do the same with 2 Tablespoons peanut butter, drizzling in the opposite direction.
Oh yum.