(Adapted from a Kraft recipe)
8 oz cream cheese, softened
1/2 cup sugar
peanut butter, to taste. (I use nearly a cup.)
2 cups thawed whipped topping
1 pie crust (can be graham, chocolate, oreo, etc.)
hot fudge ice cream topping, to taste (I use about 2 Tbsp)
Beat cream cheese, sugar, and peanut butter until well blended. Gently stir in cool whip. Spoon into crust. Put fudge topping into corner of ziploc bag, cut off corner, and squeeze on top of pie. Refrigerate for 4 hours or until firm. Enjoy!
Optional: Serve with whipped cream. Sprinkle with chopped nuts.