8 oz. cream cheese, room temp.
1/2 c. peanut butter
1/2 c. 10x sugar
1 (8 oz.) container Cool Whip (thawed) plus additional topping
1 jar Mrs. Richardson's Hot Fudge Ice Cream Topping
1 (9 inch) prepared graham cracker pie crust

Warm hot fudge topping, pour into bottom of prepared crust to a depth of 1/2 inch - chill. Cream peanut butter and cream cheese together. Add 10x sugar - beat 3 minutes. Blend in Cool Whip. Smooth peanut butter mixture into pie crust - chill for 4 hours. To serve, top with additional Cool Whip and chopped nuts. Serves 8.