Ingredients:
- 1 store-bought prepared graham cracker or Oreo cookie crust
- 1 c. chocolate fudge ice cream topping – not chocolate syrup but fudge topping
- 12 snack-size Reese’s cups they’re slightly smaller than full-size, unwrapped
- 3/4 c. creamy peanut butter
- 4 oz. reduced-fat cream cheese softened
- 1 c. powdered sugar
- 1 – 8 oz. container whipped topping thawed
- 1 – 10 oz. bag Reese’s minis unwrapped, coarsely chopped
- chocolate syrup
- peanut butter buttercream optional
Directions:
In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
Arrange the snack-size Reese’s cups over the chocolate fudge in the bottom of the crust.
In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
Beat until smooth.
Fold in the remaining whipped topping.
Spread evenly over the Reese’s cups in the pie crust.
Refrigerate until thoroughly chilled, about 1 hour.
Sprinkle with chopped Reese’s minis, and a drizzle of chocolate syrup.
Cut and serve. Store in refrigerator.
Recipe Notes
If desired, pipe peanut butter buttercream around the edges with a star tip. I pretty much always have leftover frosting from recipes, so I just used what I had left from something else, but you don’t need to do this – it’s strictly for garnish!
If you’re on a time crunch, you don’t *have* to refrigerate before serving!
