There's a layer of fudge ice cream topping on the bottom of this peanut butter mousse pie—then another layer on top. (Yup. It's as yummy as it sounds.)
What You Need
Original recipe yields 10 servings
1 cup hot fudge ice cream topping, warmed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup plus 1 Tbsp. creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
Refrigerate 2 hours or until firm.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
How to Drizzle Peanut Butter over Pie
Pour melted peanut butter into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle peanut butter in desired design over pie.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.