Peanut Butter Pie

1 8-ounce package 1/3 less fat cream cheese, softened
3/4 cup honey
1 16-ounce jar Smucker's Natural Chunky Peanut Butter
1 8-ounce container frozen whipped topping, thawed
1 9-inch chocolate cookie crumb crust
2 tablespoons semi-sweet chocolate chips
1/2 teaspoon shortening

Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well. Gently fold in whipped topping. Spoon into crust.

Heat chocolate chips and shortening over low heat until melted; drizzle over pie. Chill four hours or overnight.

Makes 12 to 16 servings.