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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Yum-o!!! If you love peanut butter, this will set you free!! (as my grandmother says) Ingredients:
1 1/2 cups about 45 wafers vanilla wafer crumbs |
1/2 cup powdered sugar |
1/4 cup reese's creamy peanut butter or 1/4 cup crunchy peanut butter |
3 tablespoons butter or 3 tablespoons margarine |
1 1/3 cups reese's baking pieces, divided |
1/2 cup reese's creamy peanut butter |
1 (3 ounce) package cream cheese, softened |
1/2 teaspoon vanilla extract |
1 cup powdered sugar |
1/2 cup milk |
1 (8 ounce) container frozen non-dairy topping, thawed |
additional whipped topping or sweetened whipped cream |
Directions:
1. Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish. Coarsely chop remaining baking pieces; set aside.
2. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.
3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings.
4. PEANUT BUTTER CRUMB CRUST: Heat oven to 350°F Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.
5. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.
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