Directions:
- For the topping:
- Tablespoons hot fudge
- Tablespoons peanut butter
- Method
- • In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
- • Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
- • At serving time, carefully spread remaining Cool Whip on top of pie.
- • Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5223.8 Kcal (21871 kJ) | ||
| Calories from fat | 3057.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 339.73g | 523% | |
|---|---|---|---|
| Cholesterol | 379.33mg | 126% | |
| Sodium | 4908.11mg | 205% | |
| Potassium | 4633.83mg | 99% | |
| Total Carbs | 504.29g | 168% | |
| Sugars | 224.87g | 899% | |
| Dietary Fiber | 33.68g | 135% | |
| Protein | 117.24g | 234% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 32mg | 178% | |
| Calcium | 1371.7mg | 137% | |
| Amount Per 100 g | |||
| Calories | 403.07 Kcal (1688 kJ) | ||
| Calories from fat | 235.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.21g | 523% | |
|---|---|---|---|
| Cholesterol | 29.27mg | 126% | |
| Sodium | 378.71mg | 205% | |
| Potassium | 357.55mg | 99% | |
| Total Carbs | 38.91g | 168% | |
| Sugars | 17.35g | 899% | |
| Dietary Fiber | 2.6g | 135% | |
| Protein | 9.05g | 234% | |
| Vitamin C | 0.4mg | 9% | |
| Iron | 2.5mg | 178% | |
| Calcium | 105.8mg | 137% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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