Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Topping | not in our table | 0 |
| Pie | not in our table | 0 |
| Fudge | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces cream cheese , at room temperature
- 1 cup plus 2 tablespoons smooth peanut butter
- ½ cup white sugar
- 12 ounces (about 4½ cups) non-dairy whipped topping
- 1 prepared chocolate cookie pie shell
- 1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping
Directions
In a medium bowl, stir together cream cheese, peanut butter and sugar.
Carefully stir in 3 cups of the whipped topping.
Spoon into pie shell.
Softly spread mixture to edges of the pie shell.
Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
Spread hot fudge topping over peanut butter mixture in pie shell to cover.
Place in refrigerator for 2 hours.
Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.