Hot Fudge Peanut Butter Pie
1 chocolate graham cracker crust
1 cup peanut butter
1 package (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
chopped peanuts OR Reese's peanut butter cup MINIS OR small Reeese cups, quartered OR Reese's pieces
In a large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in the Cool Whip. Spoon mixture into crust and smooth to edges.
Heat the hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
Decorate the top the pie with a sprinkling of peanuts or some minis or the quartered Reeses or the Reese's pieces across the top