Peanut Butter and fudge come together in this irresistible Peanut Butter Cream Pie recipe.
3 Hours 5 Minutes
cup SKIPPY® creamy peanut butter
(8-ounce) package cream cheese, softened
(8-ounce) container frozen whipped topping, thawed and divided
(9-inch) chocolate crumb crust
cup hot fudge topping, room temperature
melted SKIPPY® peanut butter, if desired
In large bowl, beat together peanut butter, sugar and cream cheese with electric mixer on medium speed 2 minutes or until smooth, scraping down side of bowl occasionally.
Fold in half of whipped topping. Evenly spoon peanut butter mixture into crust, then evenly spread fudge topping over peanut butter mixture; top with remaining half of whipped topping.
Refrigerate at least 3 hours before serving.
Drizzle with additional melted peanut butter, if desired.