Peanut Butter Fudge Pie

This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  cup peanut butter
• 8  ounces cream cheese, softened
• 1⁄2 cup powdered sugar
• 1⁄2 cup milk
•  hot fudge
• 8  ounces  thawed  whipped topping
• 1  large graham cracker crust
• 1⁄4 cup chocolate chips

Directions

1. Mix cream cheese until fluffy.
2. Blend in peanut butter and powdered sugar, mix well.
3. Slowly add milk.
4. Fold in 2-4 ounces of the whipped topping.
5. Set aside.
6. Spread fudge onto bottom and sides of prepared crust.
7. Put mixture into crust.
8. Freeze a few hours until just set.
9. Spread remaining whipped topping over pie.
10. Sprinkle with chocolate chips.
11. Replace lid and freeze.
12. Thaw in fridge 2 or more hours, or counter 1 hour, before serving.