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Chocolate Chip Peanut Butter Pie
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| Crust- Filling- No stick cooking spray. 1/2 cup creamy peanut butter | |
| 1 (7.4 oz) pkg | chocolate chip 1, (3oz) pkg cream cheese |
| 1 | Muffin mix., 3 cup sugar |
| 4 tbsp | butter, softened. 3 tbsp milk |
| 1/3 cup | salted peanuts. 2 cups frozen whipped topping, thawed |
Topping - hot fudge topping, warmed
Heat oven to 350. Generously coat 9 in pie plate with no stick cooking spray. Combine muffin mix, butter, and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pan. Bake 13-16 mins or until set and light golden brown. If crust is slightly puffy, press down gently with back of wooden spoon. Cool
Beat peanut butter, cream cheese, and sugar in large bowl with electric mixer on medium-high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooked crust. Drizzle warm hot fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.
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