Decadent Peanut Butter Pie

This is the pie I made for the Missions Chili/Pie Auction.

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese( at room temperature)
1/2 cup sugar
12 oz. container of non-dairy whipped topping, divided
1--11.75 oz. jar Smucker's Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbsp. hot fudge topping
2 Tbsp. peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 Tbsp. of fudge topping, place remaining hot fudge into microwave for 1 minute. Stir. Spread fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over fudge layer, being careful not to mix the two layers.

Place the 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp peanut butter going in the opposite direction of the hot fudge.