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Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup Skippy Creamy Peanut Butter
- 1/3 cup sugar
- 8 oz. cream cheese (softened)
- 8 oz. whipped topping (frozen, thawed)
- 1 cup hot fudge topping (room temperature)
- 9 inch chocolate crumb crust (9-inch chocolate)
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Directions
- Beat Skippy® Creamy Peanut Butter, sugar and cream cheese in large bowl with electric mixer on medium speed, scraping down sides of bowl occasionally, 2 minutes or until smooth. Fold in 1/2 of the whipped topping.
- Evenly spoon peanut butter mixture into pie crust, then evenly spread fudge topping; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Drizzle, if desired, with additional melted Peanut Butter.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol30mg10% |
Sodium320mg13% |
Potassium180mg5% |
Protein8g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber2g8% |
Sugars31g |
Vitamin A8% |
Vitamin C |
Calcium8% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 7 years ago
This was a hit! I would reduce the hot fudge sauce to 1/2 cup in the future. Will definitely make this again.