11. preheat oven to 350. Bake in the rack in the middle position of the oven.
Process the cookie crumbs, melted crisco and sugar in the food processor. If too dry add some water a teaspoon at a time. Should only take a few pulses.
22. Press the mixture into a pie plate using the bottom of a glass or measuring cup and up the sides to the rim.
Bake for 12 to 15 minutes or until set. Let cool completely.
33. Once the crust spread the sundae fudge topping over the bottom of the crust to create a chocolate base for the peanut butter filling.
43. FILLING: Using a stand mixer with a whisk attachment whip marshmallow fluff, peanut butter, 1/4 cup of cool whip, sugar, and salt on medium speed until smooth. About 1 - 2 minutes depending on you machine.
Reduce speed to low and incorporate 2 cups of cool whip until no streaks show. About 2 minutes.
5Scrape misture into the cooled pie shell on top of the chocolate fudge and smooth with a scraper spatula. Cover with plastic wrap and refrigerate overnight. Remove from refrigerate and top with cool whip and sprinkle if desired. Cut into 8 servings and enjoy.