* Ingredients :

°1 Chocolate Graham Crust
°1 cup peanut butter
°1 Pkg (8 ounces) cream cheese; Room temperature
°1 tub (12 ounces) cold whip; divided
°1 jar (11.75 ounces) hot fudge; divided
°Half a cup of sugar
°2 tablespoons hot fudge
°2 tablespoons peanut butter

* Directions :

• In  bowl, beating peanut butter, cream cheese & sugar To creamy. Add 3 C of cold whisk. Pour mixture To the crust and become smooth on edges.
• Remove 2 tablespoons of hot fudge from the jar and store it in a zip-top bag for later use. Heat remaining hot fudge according to package directions. Spread over the peanut butter layer. Refrigerate the pie until serving time.
At the time of serving, carefully distribute the remaining cool whip over the pie.
• Knead the hot fudge in a bag with your hands. Cut a small hole in the corner of the baguette and pipe over the pancake. Repeat with 2 tablespoons of peanut butter and piping on pancake in reverse.