Newest Member Recipes |
Beat cream cheese in a medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping. Fold remaining whipped topping into peanut butter mixture. Spoon onto crust over chocolate. Cover; refrigerate about 6 hours or until set.
Garnish with reserved whipped topping and additional chocolate pieces. Yield: 8 servings.