My friend Nicole came out for a visit to SD from Florida this past week. We had some fun times and I will definitely have to share some photos from our adventures: Loads of sun, food, and laughs makes for a great time!
I'm trying to keep to my habit of making a new recipe
For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
I have to say that it was pretty simple to make, although by the time it was chilled and ready for the drizzle topping, I couldn't find the right size decorating tips and just used the 'ol plastic bag cutting tip method for the topping (not a very attractive outcome with the thick lines)- but it tasted amazing so I dubbed it two thumbs up!
Also, my eyes deceived while reading the recipe and I thought I read to spread whipped topping on top of the pie before adding the rest of the goop- just a quick tip, not recommended unless you want a messy pie!