I can surely say that my dreams have become reality because today I tried creamy-decadent peanut butter pie with a perfect Hot Fudge topping … And that is that! This is my favorite pie! Definitely!
Some of the photos simply take my breath away. Like, totally. Of course, those are always pictures of food (to avoid confusion by accident).
when I come across a recipe with such a “mind stopped” photography, I always make sure to put it in the folder “MUST”, because it really is a must to try all the recipes and make sure that they are exactly like we see them in photos.
In 99% of cases I wasn’t wrong – dishes from the pictures were really juicy, irresistible, over – tasty, innovative and there was only a small number of those I was wrong about. So small that it isn’t worth mentioning.


1 chocolate graham crust
1 cup peanut butter
1 Pkg (8 ounces) cream cheese, ; room temperature
1 tub (12 ounces) Cool Whip ; divided
1 jar (11.75 ounces) hot fudge topping ; divided
½ cup sugar
2 tablespoons hot fudge
2 tablespoons peanut butter


• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.