A Recipe: Chocolate Chip Peanut Butter Pie

Chocolate Chip Peanut Butter Pie

Crust: 
No-stick cooking spray
1 (7.4 oz package Martha White Chocolate Chip muffin mix)
4 Tbs butter, softened
1/3 cup cashews (or your nut of choice), chopped


Topping: 
2 Tbs Smucker's hot fudge topping, warmed


Filling:
1/2 cup creamy peanut butter
1 (3 oz) package cream cheese
1/3 cup sugar
3 Tbs milk
2 cups frozen whipped topping, thawed

• Heat oven to 350 degrees. Coat 9 inch pie plate with no-stick cooking spray. Combine muffin mix, butter, & cashews in large bowl. Blend with fork until crumbly. Press evenly into bottom & up sides of prepared pie plate. Bake 13-16 minutes or until set & light golden brown. (If crust is slightly puffy, press down gently with back of wooden spoon.) Cool.
• Beat peanut butter, cream cheese, & sugar in bowl with electric mixer on medium-high until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm hot fudge topping over pie. Chill 3-4 hours. Store in fridge.