Peanut Butter and Fudge Swirl Pie
- 1 14 cups Oreo cookie crumbs
- 14 cup non-hydrogenated margarine, melted
- 1 (250 g) package cream cheese, softened
- 12 cup sugar
- 14 cup smooth peanut butter
- 1 12 cups Cool Whip Topping, thawed
- 3 tablespoons chocolate fudge dessert topping
- Mix crumbs and margarine; press onto bottom and up side of 9 inch pie plate to form crust.
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended.
- Spoon into crust; drizzle with fudge topping.
- Swirl gently with knife.
- Refrigerate 4 hours or until firm.
- Refrigerate leftovers.
- Special extra: sprinkle with chopped peanuts.
cookie crumbs, margarine, cream cheese, sugar, smooth peanut butter, topping, chocolate fudge dessert topping
Taken from www.food.com/recipe/peanut-butter-and-fudge-swirl-pie-379448 (may not work)