Decadent Peanut Butter Pie

This is my grandma's recipe and the first time I made it or even had it was last weekend. I made it for my brother in law since we celebrated his birthday as well as Rory's and my father in laws all at once. The trifle below was for the FIL. This pie is simple to make and puts a smile on everyone's face.

NOTE --- I only used HALF the jar of hot fudge for the top instead of the entire jar in #2, therefore didn't need to reserve any. I omitted #3-4 and simply placed some strawberries on top.

Ingredients

1 Chocolate cookie pie crust

1 cup creamy peanut butter

8 oz. cream cheese (room temperature)

1/2 cup sugar

12 oz. container Cool whip (get the 16oz and don't use all of it)

1 11.75 oz. Smucker's Hot Fudge Ice Cream

    topping.  Divided

Drizzle:

2 tablespoons Hot Fudge

2 tablespoons peanut butter

1) In medium bowl, beat together the peanut butter,

    cream cheese and sugar.  Gently  FOLD in

    3 cups whipped topping.  Spoon mixture into pie shell.  

    Using a spatula, smooth mixture to edges of pie.

2) Reserving 2 tablespoons hot fudge, place remaining

    hot fudge into microwave safe bowl (this is where I only used half the jar).  Microwave for

    1 min.  Stir.  Spread over pie to cover the peanut butter layer.

    Refrigerate until serving time.

3) Just before serving, spread remaining whipped topping over

    hot fudge layer, being careful not to mix the two layers.

4) Place the 2 tablespoons hot fudge in a small baggie

    and kneed for a few seconds.  Cut a tiny hole in the

    corner of the bag and drizzle over pie.  Do the same

    with the 2 tbs. peanut butter in opposite direction of

    the hot fudge.

This is what was left when I got to it!