No Bake Peanut Butter Cup Pie

• Vegetarian

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 2 cups Peanut butter cups

• Baking & Spices

  • 3/4 cup Powdered sugar

• Snacks

  • 2 cups Chocolate sandwich cookie crumbs

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Heavy whipping cream
  • 1/2 cup Whole milk

Found on chocolatemoosey.com

Description

Ingredients

• 2 cups chocolate sandwich cookie crumbs (such as Oreo)
• 1/4 cup butter, melted
• 8 ounces cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1/2 cup whole milk, room temperature
• 1/2 cup heavy whipping cream, cold
• 2 cups chopped peanut butter cups

Directions

• In a large bowl, mix together the cookie crumbs and butter. Pat into a 9-inch pie plate. Refrigerate at least 30 minutes before filling.
• In a large mixing bowl, beat together the cream cheese, peanut butter, powdered sugar, and milk until smooth and creamy, about 2-3 minutes.
• In another large mixing bowl, beat the heavy cream until it thickens and stiff peaks form (when you pull the beaters straight up, peaks will form and not fall over), about 3-5 minutes.
• Fold the whipped cream into the peanut butter mixture until no white streaks remain then fold in 3/4 cup peanut butter cups. Spread into the chilled cookie crust and top with the remaining 3/4 cup peanut butter cups. Refrigerate at least 4 hours or overnight before serving (you can speed up this process in the freezer).