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 Pie8 oz reduced fat cream cheese, softened
1 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