Chocolate Peanut Butter Pie

      peanut butter pie
      peanut butter pie


      24 Nutter Butter cookies, crushed into crumbs

      6 tablespoons butter, melted

      1 cup hot fudge

      8 ounces cream cheese, at room temperature

      3/4 cup powdered sugar

      1 cup creamy peanut butter

      2 teaspoons vanilla extract

      1 container (16 ounces) Cool Whip, thawed and divided

      15 mini or 6 regular sized Reeses peanut butter cups, roughly chopped

      additional hot fudge for drizzling


      In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you're preparing the filling. In a large bowl, use an electric mixer to mix cream cheese and powdered sugar. Mix in peanut butter and vanilla; beat until smooth. Beat in about half of the Cool Whip. Spoon the peanut butter filling into the frozen pie crust. Top with remaining Cool Whip. Refrigerate at least a few hours before serving. Before serving drizzle additional hot fudge on top and then top with chopped peanut butter cups.