Tidewater Basketry Guild Recipes

TBG Chef Sherry Matthews

Peanut Butter Pie

1 prepared chocolate cookie pie crust

1 cup peanut butter (creamy or chunky)

8 oz cream cheese (softened)

1/2 cup sugar

12 oz non-dairy whipped topping (I used Cool Whip)

1 jar (11.75 oz) Smuckers Hot Fudge Ice Cream

Topping Beat together peanut butter, cream cheese and sugar.  Gently fold in 8 oz whipped topping (reserve 4 oz for topping).  Spoon mixture into pie shell and smooth out to edges of pie shell.  Reserve 2 tbsp hot fudge topping in a baggie.  Melt remaing fudge topping in microwave and spread over peanut butter mixture.  Refrigerate until serving time.  Just before serving, spread remaining whipped topping  over hot fudge layer.  Knead remaining hot fudge in baggie a few seconds.  Cut hole in corner and drizzle over top of whipped topping.  Repeat drizzle with peanut butter in a baggie and drizzle in opposite direction for decoration. Pie is delicious whithout fudge layer and topping on top.  Be as creative as your time permits.  (from Smuckers & Jif)