8 ounces cream cheese, at room temperature
1 cup plus 2 tablespoons smooth peanut butter
½ cup white sugar
12 ounces (about 4½ cups) non-dairy whipped topping
1 prepared chocolate cookie pie shell
1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping
In a medium bowl, stir together cream cheese, peanut butter and sugar.
Carefully stir in 3 cups of the whipped topping.
Spoon into pie shell.
Softly spread mixture to edges of the pie shell.
Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
60 seconds
Spread hot fudge topping over peanut butter mixture in pie shell to cover.
Place in refrigerator for 2 hours.
2 hours
Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.