Reese's Peanut Butter Cream Pie
Ingredients
1 - cup Creamy Peanut Butter 1 - 8 oz pkg Original
Philadelphia Cream Cheese (Room temperature) 1 – 8 oz
pkg Cool Whip (thawed) 1 – teaspoon vanilla ¾ - cup
powdered (confectioner’s) sugar 2 – tablespoons milk 1 –
12 oz jar hot fudge sauce (Smuckers or Hersheys – room
temperature) 5 – regular size Reece’s Peanut Butter Cups
10 – mini Reece’s Peanut Butter Cups (cut in half) 1 –
Oreo Cookie pre-made pie crust
Step 1: • In pie shell, pour jar of hot fudge on
bottom of crust; be careful not to break crust. (Fudge
can be warmed in microwave for a minute before
applying.) • Crumble 5 peanut butter cups over layer of
fudge.
Step 2: • Beat cream cheese until fluffy; add
peanut butter and continue beating until mixed well. •
Add vanilla and milk and continue to mix. • Slowly add
powdered sugar while mixing. • Gently fold in cool whip
to mixture with large spoon. Mix thoroughly.
Step 3: • Gently spoon peanut butter/cream cheese
mixture on top of layer of fudge. • Place halved mini
Reece’s PB Cups around the edge and in middle . • Chill
for at least a couple of hours.
