Peanut Butter Fudge Pie

1. 1

   FILLING: In large bowl at medium-high speed beat cream cheese, peanut butter and 1 cup sugar until light and fluffy, 4 minutes.

2. 2

   Mixture may look curdled.

3. 3

   In another bowl beat 1 cup cream until stiff peaks form.

4. 4

   Stir 1/4 of whipped cream into peanut butter mixture; fold in remaining whipped cream.

5. 5

   Spread half of mixture into crust; spread with fudge sauce.

6. 6

   Refrigerate pie and remaining peanut butter mixture until mixture is starting to get firm, about 1 hour.

7. 7

   Top pie with remaining peanut butter mixture.

8. 8

   Using spoon, softly swirl.

9. 9

   Refrigerate at least 8 hours or overnight.

10. 10

    Cover loosely after 1 hour.

11. 11

    Before serving, beat remaining cream and sugar until stiff peaks form.

12. 12

    If desired, transfer whipped cream to pastry bag fitted with star tip; pipe or spoon into mounds over pie.

13. 13

    Sprinkle with curls and peanuts if desired.

* Per serving · 4 servings · Values may vary.