2 tbl. Unsalted Butter
1 package Ultimates - Peanut Butter Cups, Chips and Chocolate Chunks
1 (8 ounce) package Cream Cheese, softened
½ cup sugar
¼ cup Creamy Peanut Butter
2 cups thawed Whipped Topping
¼ cup hot fudge ice cream topping
1.Preheat oven to 350 degrees. Prepare a 9 by 9 pan greasing it with 1 tbl. of the Unsalted Butter.
2. Press the Refrigerated Ultimates Ultimates - Peanut Butter Cups, Chips and Chocolate Chunks Cookie Dough into the pie pan evenly with your fingers. Gently press the tines of a fork into the cookie dough all over to make holes so that the cookie will not rise while baking. Bake until golden brown (about 15-20 minutes). Remove from oven and allow cookie crust to cool completely.
3. Beat cream cheese, the rest of the Unsalted Butter sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended.
4. Spoon half the peanut butter mixture onto the cookie, spread it evenly with a rubber spatula; drizzle with half of the hot fudge sauce. Swirl knife through peanut butter mixture several times for marble effect. Repeat.
5. Refrigerate 4 hours or until firm. Store the leftover pie in refrigerator.
Not a NESTLÉ®-tested recipe.