This pie is SO yummy & easy! I got the recipe from my good friend Rach & they have it for Thanksgiving every year. I think we'll make it a tradition at our house too! I forgot to put on the Reese's P.B. cups for the picture, but you get the general idea :)
No Bake Peanut Butter Pie
2 (9-inch) prepared Oreo pie crusts
8 oz. cream cheese (I used Neufchatel cream cheese--reduced fat/calories)
1 1/2 C. powdered sugar
1 C. peanut butter (I used creamy)
1 C. milk (I used fat-free)
1 (12 oz.) container Cool Whip, thawed (I used Lite Cool Whip)
1 (8 oz.) container Cool Whip, thawed (I used Lite Cool Whip)
chopped Reese's Peanut Butter Cups (I used the minis & cut them in 4)
hot fudge/chocolate sauce, to drizzle over top (optional--I didn't use this)
Beat together cream cheese & powdered sugar. Mix in peanut butter & milk. Beat until smooth. Fold in the 12 oz. of cool whip. Pour mixture into the 2 pie crusts. Top the 2 pies with the 8 oz. container of cool whip. Freeze until firm (About 4-6 hours). Let the pie sit at room temperature for a few minutes before serving & top with chopped Reese's.
recipe from Rachel Holloway--you can go here for the original recipe
