Step 1

In a stand mixer or with electric beaters beat together cream cheese, peanut butter and powdered sugar until creamy and smooth. Add in vanilla and mix until combined. Fold in 8 ounces whipped topping.

Step 2

Top with additional whipped topping and chopped up mini Recee's Peanut Butter Cups.

Step 3

Refrigerate until completely chilled about 4 hours before cutting to serve. Drizzle with hot fudge topping and melted peanut butter, if desired.

Step 4

Can be refrigerated for 3 days or frozen for 1 month.