1 c plus 2 Tbs creamy peanut butter, divided
1/2 c sugar
1 12oz carton cool whip
1 crumb crust
2/3 c plus 2 Tbs hot fudge topping, divided
In large bowl beat cream cheese until smooth, add 1 c peanut butter and sugar, mix well. Fold in 3 c cool whip and spoon into crust. Microwave hot fudge 30 sec pour over pie, refrigerate 2 hours. spread remaining cool whip on top. Drizzle with warmed remaining peanut butter and hot fudge.