Reese Cup Pie I Food

REESE CUP PIE I

Reese Cup Pie I image

This is really good. It will cure your craving for chocolate-peanut butter.

Provided by BUCHKO

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 4

Ingredients

1 (9 inch) pie shell, baked
¾ cup peanut butter
2 ¼ cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix

Steps:

In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
Pour mixture into baked pastry shell. Chill at least 4 hours before serving.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 33.9 g, Cholesterol 5.5 mg, Fat 19.1 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 5.2 g, Sodium 536.1 mg, Sugar 20.1 g

REESE'S CUP PIE

Reese's Cup Pie image

This is such a rich, simple and wonderful recipe. Once you make it, people will be begging for the recipe! Keep in mind this makes 2 pies!

Provided by Jeniferbz

Categories Dessert

Time 30m

Yield 2 pies

Number Of Ingredients 7

Ingredients

2 graham pie crusts
8 ounces cream cheese (room temp)
1 container Cool Whip (thawed)
1 1/2 cups powdered sugar
1/2 cup peanut butter
10 -15 reese peanut butter cups (or as many as you wish!)
hot fudge (or Choc syrup)

Steps:

Beat together cheese, powdered sugar, and peanut butter in large bowl.
Fold in the cool whip.
Pour mix into the pie crusts.
Chop up Reese's cups to cover top of each pie-- use as many as you like.
In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
Place in fridge over night and serve the next day!
ENJOY!

Nutrition Facts : Calories 2210.5, Fat 139.4, SaturatedFat 54, Cholesterol 129.8, Sodium 1714.7, Carbohydrate 214.8, Fiber 8.2, Sugar 139.7, Protein 39

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