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This was a huge hit with my family! The only change I made was I used 1/2- 3/4 of the coolwhip with the peanut butter mixture, and spread the remaining coolwhip over the over the top of the pie and drizzled it with the chocolate syrup.
Yum Yum Yum. I used a graham cracker crust, real whipped cream and did not have quite enough peanut butter. I could not wait 8 hours, until midnight, to taste it. I had my first piece at 2.5 hours. It was great!!!!!!! Will be even better with the right amount of peanut butter. You need to try this one!!!!
I found this recipe in Cooking Light very similar - substitute 1/3 less fat cream cheese, reduced fat pb, fat free cool whip and fat free chocolate syrup - you will cut calories by 100 and fat by 12 grams! This is a fabulous, fun dessert! Very pretty too! Thanks for posting.