Peanut Butter Pie
1 package (8 oz) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
½ cup sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
1 chocolate crumb crust (8 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
In a large mixing bowl, beat cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours.
Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slide of pie.