Peanut Butter Pie

1 Cup creamy peanut butter, plus 2 tablespoons, divided
1 8 oz package cream cheese, softened
1/2 Cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 premade graham cracker, or oreo crust
1 jar hot fudge ice cream topping

1. Beat together 1 cup peanut butter, cream cheese, and sugar in large bowl with an electric mixer on medium until well blended. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust, smoothing the top.

2. Reserve 2 - 3 tablespoons of hot fudge topping in the corner of a resealable food storage bag, set aside. Microwave remaining topping for about one minute, stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread the remaining whipped topping over the hot fudge layer, being careful not to blend the layers.

3. Cut a small corner from the bag with the hot fudge in it. Squeeze drizzles over the pie. Slightly warm the remaining peanut butter, doing the same with it.