Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. Cream cheese, softened
½ cup sugar
12 oz. Cool whip
1 11-oz. Jar hot fudge topping

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell and smooth mixture to edges of pie.
Reserving 2 Tbls. Of the hot fudge, place remaining hot fudge into microwave safe bowl. (I just do it in the jar) Microwave for 1 minute. Stir. Spread the hot fudge over the pie to cover the peanut butter layer. Refrigerate.
When set (about ½ hr.) remove from refrigerator and spread with the remaining cool whip, being careful not to mix the two layers. Place the 2 Tbls. Of hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tbls. of peanut butter going in the opposite direction of the hot fudge drizzle.