Peanut Butter Fudge Pie

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I made this because I knew my husband would love it.

He generally gets the short end of the stick when it comes to meal planning – I do the cooking and make the shopping list so I get final say about what’s on the menu. It’s not that I disregard what he likes or doesn’t like – it’s just that I’m sure the meal plan would look a lot different if he was the one making it up. He’s a really good sport about it all, so periodically I’ll make something I know will be completely up his alley. Like, this pie.

This is creamy, peanut-buttery goodness. We happily devoured every bite.

Peanut Butter Fudge Pie
(slightly adapted from Taste of Home)
Makes 1 pie

8 oz. cream cheese, softened
1 cup peanut butter
1/2 cup sugar
12 oz. frozen whipped topping, thawed
1 chocolate crumb crust
2/3 cup hot fudge ice cream topping

In a large bowl, beat the cream cheese until smooth. Beat in the peanut butter and sugar until well combined and then fold in the whipped topping.

Transfer the peanut butter mixture to the crust and spread evenly.

Using the microwave, heat the hot fudge sauce until spreadable. Pour over the peanut butter layer and  spread to cover. Refrigerate for at least two hours before serving.


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