Peanut Butter & Fudge Pie

Peanut Butter & Fudge Pie
Pie Crust
8 oz Fudge Topping

Middle layer:
2 c whipping cream with 1/2 c powdered sugar (or use 1 lrg tub Cool Whip)
1 c peanut butter

Top Layer:
1 c whipping cream with 1/4 c powdered sugar (or use 1 sm tub Cool Whip)
4 Reeses Peanut Butter Cups

Bottom layer:
Pie Crust- baked
8oz Fudge topping- warm this up and pour on bottom of baked crust. Refrigerate while preparing next layer. Be careful if microwaving this stuff, you dont want to crystalize the sugar, it toughens the topping. Depending on the brand use you can spread it at room (even up the sides)!

Middle layer
2 c whipping cream
1/2 pwdrd sugar or stevia to taste
Whip cream & sugar to stiff peaks - be sure not to whip it into butter!   (or  Lrge tub of Cool Whip)
Mix in 1/2 c Peanut Butter (helps to warm it up first, place in a dish sitting in a dish of hot water, do not use hot peanut butter)
Chop up 3 of the Reeses Peanut Butter cups and fold in.
Spoon this into crust.

Top layer
Top with remaining whipped topping.
Chop up the last Reeses Peanut Butter Cup and sprinkle on top.

Refrigerate for 3 hours before serving. 

Options:

Middle layer: Fold chopped pecans in with the Pnt Btr cups!
Drizzle Peanut Butter on top.