Introduce your family to a cool, classic dessert that was all the rage in the 1970s. It whips up in minutes, needs no baking, and will be history in no time.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 cups (one 8-ounce tub) nondairy whipped topping or whipped cream
- 1 (6-ounce) purchased or prepared graham cracker piecrust
- 1/4 cup chopped peanut butter cups (about 2 large)
- Chocolate syrup, for garnish (optional)
Instructions
- With an electric mixer, beat together the cream cheese and the brown sugar in a large bowl for several minutes, until smooth.
- Blend in the peanut butter, milk, and vanilla extract. With a spatula, stir in half of the whipped topping, then gently fold in the remaining topping.
- Pour the mixture into the piecrust, then sprinkle the peanut butter cup pieces around the edge of the pie. (Tip: Freeze the candy before chopping.) Cover and chill until firm, at least 2 hours or overnight.
- Drizzle chocolate syrup over the pie before slicing, if you like. Serves 6 to 8.
