1 Chocolate cookie pie crust 1 cup creamy peanut butter 8 oz. cream cheese (room temp) 1/2 cup sugar 12 oz. Cool Whip 1 jar hot fugde Reece cups- crushed
Beat PB, cream cheese and sugar together. Gently fold in 3 cups of whipped topping. Spoon mixture into pie. Microwave hot fudge and pour over pie. Add more whip cream and top it all. Sprinkle crumbled Reece cups on top.
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