Ingredients
| Filling | |
|---|---|
| 8 | ounces cream cheese, softened |
| 1 | cup powdered sugar |
| 1½ | cups SKIPPY® creamy peanut butter |
| 2 | teaspoons vanilla |
| 1 | (8-ounce) container frozen whipped topping, thawed |
| 1 | (6-ounce) chocolate cookie pie crust |
| Topping | |
|---|---|
| 2 | tablespoons semisweet chocolate chips, melted |
| 2 | tablespoons SKIPPY® creamy peanut butter, melted |
Directions
For the Filling
In large bowl with electric mixer, beat cream cheese and powdered sugar 2 minutes on medium speed or until light and fluffy. Add peanut butter and vanilla and beat again until completely combined. Lightly blend in whipped topping. Spoon filling into crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
For the Topping
Drizzle melted chocolate and melted peanut butter over top of pie to garnish. Return to freezer to set.