*I came up with this pie earlier today and it turned out fabulously! (If I do say so myself...lol). I used the bag of small peanut butter cups from Walmart...about $2. You can use more or less, as you like, but I used about 17 cups and had some leftover. The fam went wild over this dessert! I froze it for a couple of hours but you could probably just refrigerate it and it would be good too. I hope you try this. Colette
1-14 ounce bag small peanut butter cups (only use about 17 or so) 2/3 cup sweetened condensed milk 1/2 cup powdered sugar 1/2 cup creamy peanut butter 3 ounces softened cream cheese 1 tub whipped topping (reserve 1 cup for topping) 1 prepared graham cracker pie crust
In microwave oven, melt 6 peanut butter cups in a microwave safe bowl, for about 1 minute. Stir until smooth. Add 1/3 cup of sweetened condensed milk and blend together well. Pour chocolate mixture over the bottom of the pie crust. Chop up 6 more peanut butter cups and arrange the pieces over the chocolate mixture.
In a medium mixing bowl, cream together the cream cheese, peanut butter, remaining 1/3 cup of sweetened condensed milk and powdered sugar. Beat until smooth. Gently fold in the cool whip until well blended, but do not beat it. Pour peanut filling over candy in bottom of crust. Top with the remaining cool whip piled in the center of the pie, leaving a ring of peanut filling around the edges. Cut 4 peanut butter cups in half and place around the edges of the pie, with one whole peanut butter cup in the center. Cover with the lid from the pie crust and freeze for 2-4 hours. Remove from freezer and let sit at room temperature for 30 minutes before serving. May store in fridge or freezer. Serves 8
