Graham Cracker Crust
Hot Fudge
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 c. peanut butter
8 oz. cool whip
Spoon hot fudge into bottom of crust and spread. Beat together cream cheese and sugar. Beat in peanut butter. Fold in cool whip. Spread on top of layer of fudge. Refrigerate for a few hours. Drizzle syrup or chocolate shavings on top and serve.
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