Chocolate Peanut Butter Pie

Ingredients:

24 Nutter Butter cookies, crushed into crumbs

6 tablespoons butter, melted

1 cup hot fudge

8 ounces cream cheese, at room temperature

3/4 cup powdered sugar

1 cup creamy peanut butter

2 teaspoons vanilla extract

1 container (16 ounces)  Cool Whip, thawed and divided

15 mini or 6 regular sized Reeses peanut butter cups, roughly chopped

additional hot fudge for drizzling

Directions:

In a medium bowl, combine cookie crumbs and butter. Press the mixture into a pie plate. Drizzle the hot fudge on top and smooth it out. Place in the freezer while you’re preparing the filling. In a large bowl, use an electric mixer to mix cream cheese and powdered sugar. Mix in peanut butter and vanilla; beat until smooth. Beat in about half of  the Cool Whip.  Spoon the peanut butter filling into the frozen pie crust.  Top with remaining Cool Whip.  Refrigerate at least a few hours before serving. Before serving drizzle additional hot fudge on top and then top with chopped peanut butter cups.

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