1 prepared graham cracker pie shell
1 (8 oz.) pkg. cream cheese
1 (8 oz.) tub Cool Whip
1 (3 oz.) box instant vanilla pudding and pie filling
3/4 cup peanut butter
1/2 cup confectioners' sugar
3/4 cup milk
1 (12 oz.) jar fudge topping (I use Smucker's Hot Fudge)

On bottom of prepared pie crust spread HALF of the jar of fudge topping to make a thin layer (save other half for later).

Mix cream cheese with blender (to soften and prevent lumps). then add in Cool Whip. Beat 2 minutes then add in pudding mix, peanut butter and confectioners' sugar. Slowly pour in milk. Then pour mixture into pie crust. Freeze for 15 to 20 minutes.

Once frozen drizzle reserved fudge topping onto top of pie.

Serves 8.

Submitted by: Brooke Michelle