Prepare the crust. If baking your crust, preheat your oven to 350 degrees F. (Now is also a good time to get out your cream cheese to soften)

Add Nutter Butters to a food processor and blend until they are fine crumbs. (If you don't have a food processor, add them to a ziplock and crush with the edge of a rolling pin.)

Melt the butter in a small bowl. Pour the butter into the food processor and blend well. (Mix together crumbs and butter in a bowl if you don't have a food processor.)

Dump the mixture into a 9 inch pie pan or springform pan. No need to grease the pan.

Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.

At this point you can either refrigerate/freeze the crust for 1 hour or bake the crust for 10 minutes at 350. Refrigerating results in a more crumbly crust, baking will get a sturdier crust that is a little more crunchy. Both methods work great.

Cool the crust completely if you baked it. I put it in the freezer for a bit.

Put your jar of hot fudge in the microwave for 30 seconds or so, until it is easy to spread. Spread about 1/2 cup fudge on the bottom of the crust.

In a large bowl or stand mixer, beat the softened cream cheese until it is smooth, making sure to scrape sides and bottom. Add the powdered sugar and peanut butter and beat until incorporated.

Mix in milk and vanilla.

Add half of the cool whip and fold it into the mixture. When it is mostly incorporated, fold in the remaining cool whip.

Spread the peanut butter filling on top of the hot fudge.

Cover with plastic wrap and freeze for 2-3 hours, until firm. You can also refrigerate until firm if you aren't into frozen pies.

Heat up any remaining hot fudge. Add a little peanut butter to a bowl and melt it in the microwave. Use a spoon to drizzle peanut butter and fudge over the whole pie, or each slice as you serve it.

Garnish with extra Nutter Butters, if you haven't already eaten them all!