- peanut butter crumb crust(recipe follows)
- 1 1/3 c
- (8-oz. pkg.) reese's minis peanut butter cups, divided
- 1/2 c
- reese's creamy peanut butte
- 1 pkg
- (3 oz.) cream cheese, softened
- 1/2 tsp
- vanilla extract
- 1 c
- powdered sugar
- 1/2 c
- 1 tub
- (8 oz.) frozen non-dairy whipped topping, thawed
- additional whipped topping or sweetened whipped cream
1Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.
2Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
33 Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie. 8 to 10 servings. PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.
4I Found this recipe on hersheys.com, check it out! it has tons of recipes for reeses peanut butter cups. it will have you wanting to lick the screen!