Whipped topping makes the peanut butter filling in this pie light and airy. Try it with a chocolate crumb crust for more fudge flavor.
2 (3-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (9-inch) graham cracker pie crust
1/2 cup fudge topping
1/4 cup chopped peanuts
In a bowl, combine cream cheese and peanut butter. Add powdered sugar and beat until smooth. Fold in whipped topping. Spoon into pie crust and refrigerate until firm, about 4 hours.
Drizzle fudge topping on top just before serving. Sprinkle with chopped peanuts.
Makes 8 servings.