Creamy Peanut Butter Pie

(Courtesy of Taste of Home)

Ingredients:
24 Nutter Butter cookies, crushed
1/3 c. butter, melted
1 c. cold 2% milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 c. creamy peanut butter
4 oz. cream cheese, softened
1/2 c. sweetened condensed milk
1/4 c. hot fudge ice cream topping, warmed
1 c. heavy whipping cream
2 Tbsp. sugar
Chocolate curls

Directions:
Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9 inch pie plate.  Bake at 350 degrees for 6-8 minutes or until crust is lightly browned.  Cool on a wire rack.

In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding.  Set aside.

Gently spread ice cream topping into crust.  In a large bowl, beat cream until it begins to thicken.  Add sugar; beat until stiff peaks form.  Fold in 1 1/2 cups into pudding mixture; pour into crust.  Spread remaining whipped cream over top; garnish with chocolate curls.  Refrigerate until serving.

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