Ky’s Peanut Butter Pie
     submitted by Kylie Hensley

1 cup chunky peanut butter
8 oz softened cream cheese
1 cup sugar
1 cup whipping cream (NOT whipped)
2 tablespoons melted butter
1 tablespoon vanilla
1 graham cracker or chocolate cookie crust (see below for graham cracker crust recipe)
1 16 oz jar of Hershey’s Hot Fudge Topping

In a large bowl, cream together the peanut butter, softened cream cheese, and sugar. When smooth, blend in whipping cream, melted butter and vanilla.
Pour into prepared crust and freeze until firm (approximately 2 hours). Cover with Hershey’s Hot Fudge Topping (NOT syrup, but thick fudge topping in the jar). Chill in refrigerator. Can be served chilled or at room temperature, whichever you prefer. It cuts easier when chilled. Enjoy!

P.S. This is a really easy recipe to double, and then you have 2 pies!!

Graham Cracker Crust:

1/3 cup margarine or butter
1/4 cup sugar
1 1/4 cups crushed graham crackers (about 18 crackers)

Melt margarine or butter. Stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm even crust. Chill about an hour until firm. Add your favorite filling!