Ingredients for Chocolate Peanut Butter Pie
- Chocolate Cookie Pie Crust
- Creamy Peanut Butter
- 8 ounces softened fat-free cream cheese (or regular cream cheese)
- 1/2 cup granulated sugar
- 3 cups light whipped topping (or regular whipped topping)
- 1/2 cup hot fudge topping (or more, to taste)
- Ziploc Bags
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How to Make Chocolate Peanut Butter Pie
- In a medium bowl, beat together 1 cup creamy peanut butter, 8 ounces of softened fat-free cream cheese (or regular cream cheese), and 1/2 cup granulated sugar until smooth and creamy.
- Gently fold in 3 cups of light whipped topping (or regular whipped topping).
- Pour the mixture into your prepared 9-inch pie crust.
- Spread a generous layer of hot fudge topping evenly over the peanut butter mixture.
- Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- When ready to serve:
- Spread the remaining whipped topping over the hot fudge layer.
- Place 2 tablespoons of hot fudge in a separate small, resealable bag. Knead the bag until the fudge is softened.
- Repeat step 8 with 2 tablespoons of peanut butter in a separate bag.
- Snip a tiny corner off both bags. Drizzle the hot fudge and peanut butter decoratively over the whipped topping.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
221 g
Sugar
1364g
Fat
769g
Carbs
188g
