Nuttin' but Lovin'

Sometimes, the simplest things are the best.  I'm all for experimenting with complicated recipes full of unique flavor combinations, when I have the time and inclination, but sometimes, all I really want is a just spoonful of peanut butter, ya know?  This is one of those "you gotta be kidding me" recipes that tastes way too good for how simple it is.  We're talking six ingredients and maybe six minutes of prep work, but it looks and tastes like a masterpiece.  You've probably even got most of the ingredients on hand already!  The only thing I had to go buy was the chocolate crust, but you could easily make due with a plain graham cracker crust in a pinch, if you keep one in your pantry like I do.  This awesome pie requires no baking and almost no waiting, so it's great when you need an emergency dessert - like when you've had a crummy day at work and all you really want to do is bury your face in a plate full of chocolate and peanut butter.  Not that I ever have those kinds of days, but if I did, this is what I'd make. = )

 Peanut Butter Pie
link to original recipe 
Prep time: 10 min  Chill time: 3+ hrs  Finishing time: 10 min
Serves 8

1 cup creamy peanut butter, plus 2 Tbs, divided
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided 
1 prepared chocolate pie crust

1 (11.75 oz) jar hot fudge topping, divided

½ cup chopped peanuts

Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined.

Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Sprinkle with peanuts. Refrigerate until set.

Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers. Cut  a small corner from bag containing topping. Squeeze bag to drizzle topping over pie.

Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

BTW, I got this recipe from the JIF website, and, no offense to JIF, but I'm a Peter Pan girl, born and raised.  A couple of years ago when PP came out with their Honey Roast variety, I fell in love with peanut butter all over again.  If you haven't tried it, go out right now and buy a jar.  You will never buy regular peanut butter again.