Prep 5 mins
Cook 1 hr
So easy, rich and delicious - great for potlucks or anytime!
- 1 pre-baked 9 inch pie shell
- 118.29 ml peanut butter
- 177.44 ml powdered sugar
- 85.04 g cream cheese
- 340.19 g Cool Whip
- 59.14 ml chocolate fudge sauce
- Combine peanut butter, powdered sugar, and cream cheese. Beat until smooth.
- Fold in Cool Whip.
- Spoon into the baked pie shell.
- Refrigerate for at least one hour.
- Drizzle with chocolate fudge sauce.
Mmmm, this pie is so creamy and decadent, we all loved it. Nobody could stop at one slice. :)
I could not find whipped topping here, which is why I used low-fat quark cheese and that worked out very well.
I used only 1 tbs of sugar and that was fine for my taste. But Im sure if you have more of a sweet tooth, the 3/4 cup is wonderful.
Also I did not have fudge sauce on hand, but a light dusting of cocoa powder added a lovely chocolatey touch. Ill try it with the fudge sauce next time.
I made a gingersnap cookie crust for this and thought it completmented the pb flavour nicely.
Thank you so much for sharing this decadent treat with us, loof!
Made and reviewed for PRMR Tag Game November 2012.
Although I do use the purchased oreo-cookie pie crusts, for this one I made my own, & that way could make it as THICK as I wanted (& I definitely wanted)! That, along with a thick, homemade fudge sauce & a slight sprinkle of toasted peanuts on top, made for a wonderfully satisfying pie! Do love that peanut butter! [Tagged & made in Please Review My Recipe]
Excellent!!! I made this pie using a store-bought Oreo pie crust. We all enjoyed it very much. I really liked how quick it was to put together and how beautiful it looked with the chocolate and cherries. Thanks for sharing. Made for Football Pool 2010.