Traci's Favorite Decadent Peanut Butter Pie

This pie is really rich!  I made it for Thanksgiving one year and Traci has loved it ever since!

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1  11.75 oz jar Hot Fudge Ice Cream topping, divided

Drizzle:
2 TBS Hot Fudge
and 2 TBS peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar.  Gently fold in 3 cups whipped topping.  Spoon mixture into the pie shell.  Using a spatula, smooth mixture to edges of pie.

Reserving 2 TBS Hot Fudge, place remaining fudge into microwave safe bowl or glass measuring cup.  Microwave for 1 minute.  Stir.  Spread over pie to cover the peanut butter layer.  Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the 2 layers.  Place the 2 TBS hot fudge in a small baggie and knead for a few seconds.  Cut a tiny hole in the corner of the bag and drizzle over pie.  Do the same with 2 TBS peanut butter going in the opposite direction of the fudge, so it looks like lattice work.