It’s Dessert Extravaganza Day at the boys’ school for the end of Teacher Appreciation Week, and I’m a little embarrassed to say I’m taking this not-really-from-scratch pie. My justification is that there will be so many choices, a truly homemade treat might not be fully appreciated. That sounds good, right?
If you love Reese’s, this is a marvelously flavor-packed pie. We eat peanut butter more than any other food at our house, I think. Even though we’re not big chocolate fans, it does serve to help the spotlight shine on the peanut butter in this recipe, so we love it. I hope you do, too!
Peanut Butter Cream Pie
8 oz reduced fat cream cheese, softened1 cup natural peanut butter
14 oz. can Fat Free Eagle Brand Sweetened Condensed Milk
12 oz Cool Whip Free
2 chocolate graham (or Oreo) pie crusts
2 cups mini peanut butter cups (the really small ones…mine were from Trader Joe’s)
About 6 Tbsp chocolate syrup(3 Tbsp per pie), for drizzling
1. With an electric mixer (yes, I used a wooden spoon), blend together cream cheese, peanut butter, and sweetened condensed milk until completely smooth.
2. Fold in Cool Whip until blended.
3. Divide evenly between the pie crusts. Top with mini peanut butter cups and chill for at least 8 hours. The pies can be frozen at this point, if you think that will slow your consumption of them.
4. Just before serving, drizzle with chocolate syrup. Then enjoy it!
And now (drumroll, please), I’m trying something new today…adding the link below that you can click on and print…wahoo! If it works. But I think it will. I’m sure you’ll let me know if not.
Click here to print the recipe
Linking up to
Wow, a printing the recipe option??? I am super impressed!!! Although I won't be using it for this recipe because I'm sure I would eat the entire thing in one sitting. I am a sucker for pretty much every single ingredient listed.
ReplyDeleteYou should try it, if you need something for a potluck or to give a friend (it makes two pies)...then you'll only eat half the recipe!
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